baguette, butter, chardonnay, Chef Troy Mendoza, Crawfish, Crawfish Monica, French, French bread, garlic, Jazz Fest, Louisiana, parmesan cheese, recipe, The Cabin Cook Book, The Cabin Restaurant, Tony Chachere's, White Wine
I’ve posted several recipes from The Cabin Cook Book on the blog in the past. Today’s post, however, will come my own personal recipe book. Crawfish Monica is a popular recipe in South Louisiana. I was first introduced to it at Jazz Fest several years ago, and was instantly hooked on the creamy, spicy pasta recipe. The dish is excellently paired with a fresh French bread baguette for mopping up the sauce and dry white wine to wash it all down with.
Similar to Crawfish Monica
Makes 6 servings
1 pint heavy cream
6 green onions, chopped
1 stick butter
1 pound crawfish tails with fat
Salt and pepper to taste
5-6 fresh garlic cloves, chopped
1 pound cooked rotini or fettuccine, preferably fresh
Freshly grated parmesan cheese
In a medium sauce pan, saute onions and garlic in butter.
Add crawfish tails and fat. Sauté 2-3 minutes.
Add cream to saucepan and bring to a boil. Reduce heat and bring sauce to a simmer. Add several large pinches of Tony Chachere’s (amount varies based on how spicy you want your pasta). Cook for about 10 minutes until sauce starts to thicken.
Pour over cooked, hot pasta and toss. Add Parmesan to each individual dish. Serve with French baguette pieces on side