Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8
This is a classic dish with succulent crawfish tails perfectly cooked in spices and smothered in a rich cream sauce, then tossed with pasta. A must-try if you are looking for another classic to serve to your family and guests!
Ingredients
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6 tbsp Butter
2 tbsp olive oil
1 lb rotini pasta
2 lbs Louisiana crawfish tails
4 cloves garlic chopped
1 medium yellow onion chopped
1 tbsp Creole seasoning plus some for the crawfish
2 c. Heavy Cream
½ c. Dry White Wine
1 tbsp fresh lemon juice
1 bunch green onions chopped
1 c. Parmesan cheese grated and divided
½ c. parsley chopped
½ tsp cayenne optional
How to make Crawfish Monica
Step 1: Following the package directions, cook the pasta until al dente. Drain when done, reserving about 1/4 cup of pasta water. Place the pasta back to the pot, then cover and set aside.
Step 2: In a bowl, place the crawfish tails and sprinkle with Creole seasoning. Stir and set aside.
Step 3: Melt the butter in a large saute pan over medium-high heat until frothy. Then, add the yellow onions and saute for approximately 8 minutes until soft. Add the garlic and saute for another 2 minutes until fragrant.
Step 4: To the pan, add the creole seasoning and cayenne (if using). Stir well and cook for an additional 2 to 3 minutes.
Step 5: Pour in the wine. Bring the mixture to a simmer and let the wine evaporate almost completely.
Step 6: Now, add the cream along with the lemon juice. Stir and shake the pan until well combined. Let the mixture simmer for a few minutes more or until it starts to thicken a little.
Step 7: Add the crawfish to the pan a couple at a time and stir well until incorporated. Let the crawfish tails warm through for approximately 3 minutes before adding in the green onions and parsley. Stir well and continue to simmer for 2 minutes more.
Step 8: Pour in the reserved pasta water followed by a drizzle of olive oil. Stir well.
Step 9: Lastly, add the cooked pasta a little at a time. Mix well until mixed with the sauce, then add more pasta.
Step 10: After adding and combining the pasta with the sauce, add about half a cup of Parmesan cheese. Mix well.
Step 11: Take the pan off the heat when done and serve the crawfish Monica sprinkled with the reserved cheese on top. Enjoy!
Notes:
Traditional Jazz Fest used Rotini pasta, but you can substitute it with fusilli, fettuccine, and linguine.
Make sure to add just enough pasta so it’ll be coated with the sauce. I suggest adding the pasta a little at a time and stirring until completely coated before adding more.
For any leftovers, you can place them in airtight containers and store them in the fridge for up to 3 to 4 days. When ready to serve, slowly heat in the microwave or saucepan, stirring often to keep everything together.
Nutrition Facts:
Calories: 608kcal | Carbohydrates: 48g | Protein: 16g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 319mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1899IU | Vitamin C: 9mg | Calcium: 223mg | Iron: 1mg
Ingredients
- 6 tbsp Butter
- 2 tbsp olive oil
- 1 lb rotini pasta
- 2 lbs Louisiana crawfish tails
- 4 cloves garlic chopped
- 1 medium yellow onion chopped
- 1 tbsp Creole seasoning plus some for the crawfish
- 2 c. Heavy Cream
- ½ c. Dry White Wine
- 1 tbsp fresh lemon juice
- 1 bunch green onions chopped
- 1 c. Parmesan cheese grated and divided
- ½ c. parsley chopped
- ½ tsp cayenne optional
Instructions
Step 1: Following the package directions, cook the pasta until al dente. Drain when done, reserving about 1/4 cup of pasta water. Place the pasta back to the pot, then cover and set aside.
Step 2: In a bowl, place the crawfish tails and sprinkle with Creole seasoning. Stir and set aside.
Step 3: Melt the butter in a large saute pan over medium-high heat until frothy. Then, add the yellow onions and saute for approximately 8 minutes until soft. Add the garlic and saute for another 2 minutes until fragrant.
Step 4: To the pan, add the creole seasoning and cayenne (if using). Stir well and cook for an additional 2 to 3 minutes.
Step 5: Pour in the wine. Bring the mixture to a simmer and let the wine evaporate almost completely.
Step 6: Now, add the cream along with the lemon juice. Stir and shake the pan until well combined. Let the mixture simmer for a few minutes more or until it starts to thicken a little.
Step 7: Add the crawfish to the pan a couple at a time and stir well until incorporated. Let the crawfish tails warm through for approximately 3 minutes before adding in the green onions and parsley. Stir well and continue to simmer for 2 minutes more.
Step 8: Pour in the reserved pasta water followed by a drizzle of olive oil. Stir well.
Step 9: Lastly, add the cooked pasta a little at a time. Mix well until mixed with the sauce, then add more pasta.
Step 10: After adding and combining the pasta with the sauce, add about half a cup of Parmesan cheese. Mix well.
Step 11: Take the pan off the heat when done and serve the crawfish Monica sprinkled with the reserved cheese on top. Enjoy!
Notes
Traditional Jazz Fest used Rotini pasta, but you can substitute it with fusilli, fettuccine, and linguine. Make sure to add just enough pasta so it’ll be coated with the sauce. I suggest adding the pasta a little at a time and stirring until completely coated before adding more. For any leftovers, you can place them in airtight containers and store them in the fridge for up to 3 to 4 days. When ready to serve, slowly heat in the microwave or saucepan, stirring often to keep everything together.
