1 lb. crayfish tails (with fat)
Cajun Tasso, in julienne, 4 oz.
Sweet red pepper, in sm. dice
Scallions, 1 bunch, chopped
Handful sliced mushrooms
2 oz. clarified butter
French vermouth, enough for deglazing
4 oz. heavy cram
2 oz. imported Romano cheese, shredded
1 lb. fettucini

SPICE BLEND:

1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. cayenne
1 tsp. white pepper
1 tsp. black pepper
1 tbsp. paprika
1 tbsp. ground basil
2 tbsp. salt
Sugar to taste