Cajun Crawfish Monica Recipes

CRAWFISH MONICA

Steps:

• cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
• Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
• Add the crawfish and saute for about 2 minutes.
• Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
• cook for 5-10 minutes over a medium heat until the sauce thickens.
• Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
• Serve immediately with lots of french bread and a nice dry white wine.

ORIGINAL CRAWFISH OR SHRIMP MONICA

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

CRAWFISH MONICA

Steps:

• Cook the pasta to al denté according to the package direction.
• Reserve about 1/4 cup of the pasta cooking water. When the pasta is al dente, drain but don't rinse. Return the pasta to the pot, cover and set aside.
• Place the crawfish tails in a bowl and sprinkle with Creole seasoning. Mix well and set aside.
• In a large sauté pan, melt the butter over medium-high heat until frothy.
• Add the yellow onions and saute until soft, about 8 minutes.
• Add the garlic and continue to saute until aromatic, about 2 minutes.
• Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
• Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
• Add the cream and lemon juice, stirring and shaking the pan until well blended.
• Simmer on low for a couple of minutes until it begins to slightly thicken.
• Add the crawfish tails a few at a time and stir well to blend completely.
• Allow the crawfish tails to only warm through (about 3 minutes), then add the green onions and parsley.
• Mix well and simmer about two minutes.
• Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir thoroughly.
• Add the cooked pasta to the sauce a little at a time. Stir completely to combine the pasta, sauce and crawfish tails before adding more pasta. See Recipe Notes about how much pasta to add.
• When the pasta has been thoroughly combined, stir in about 1/2 cup of the Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add at the table.
• Remove from the heat. When serving, sprinkle more parmesan cheese on top.