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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crawfish Monica Recipe

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This recipe for Crawfish Monica is from My Collection of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. crawfish tails, boiled and peeled; OR (shrimp, crabmeat or oysters)
1 stick butter (Do not use margarine.)
1 pt 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 T Creole Seasoning
1 lb. cooked Rotini
Directions:
Directions:
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.

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 saute 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, with lots of French bread.

 

 

 

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