Cajun Crawfish and Andouille Fettuccine

1 stick butter (1/4 lb)
1 small bunch green onions, chopped
1/2 cup parsley, finely chopped
1 pound crawfish tails and fat
1/3 pound andouille, finely chopped
4 tablespoons flour
2 pints breakfast cream
Red pepper to taste
Salt to taste
1 pound Fettuccine

Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir In flour. Add cream, red pepper and salt. Cook over medium. low heat, stirring constantly until thickened. Serve over fettuccine.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana