Cajun Crawfish Monica
This is a very simple and elegant dish, and will impress your guests in
a big way. It's also one of the most popular dishes served at the New
Orleans Jazz and Heritage Festival; the line at the Crawfish Monica
booth is one of longest on the Fairgrounds. If you don't have crawfish
available in your area, it works well with shrimp, oysters or crabmeat.
- 1 lb. crawfish tails, boiled and peeled; OR
- 1 lb. shrimp, peeled; OR
- 1 lb. lump crabmeat; OR
- 1 lb. oysters, drained and quartered.
- 1 stick butter (Do not use margarine.)
- 1 pint half-and-half (Look, relax. Just don't eat this every day..)
- 1 good-sized bunch green onions, chopped (tops, too)
- 3 - 10 cloves garlic, chopped (to your taste)
- 1-2 tbs Creole Seasoning
- 1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)
- Cook pasta according to the directions on the package. Drain, then
rinse under cool water. Drain again, thoroughly.
- Melt the butter
in a large pot and sauté onions and garlic for 3 minutes.
- Add the
seafood and sauté for 2 minutes.
- Add the half-and-half, then add several
big pinches of Creole seasoning, tasting before the next pinch until you
think it's right.
- Cook for 5 - 10 minutes over medium heat until
the sauce thickens.
- Add the pasta and toss well.
- Let it sit for 10
minutes or so over very low heat, stirring often. Serve immediately.
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Cajun Recipes Page 1