This recipe is a Cajun-Creole slant on popular fettuccine Alfredo, with the creaminess of a cheesy Alfredo sauce combined with andouille sausage and crawfish from Louisiana. Based on an original recipe from Louisiana Chef John Folse, this is a very rich and delicious dish that your family will love. Ingredients: 12 ounces fettuccine, cooked al dente 1 pound crawfish … [Read more...]