Crawfish Monica is an integral part of Jazzfest, I look forward to indulging! This recipe is an adaption of a friend’s recipe.
- 2 tablespoons extra virgin olive oil
- 1 stick of butter
- 2 Sweet yellow onions, chopped
- 5 or 6 cloves of garlic, crushed
- 2 teaspoons Cajun or Creole seasoning.
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cayenne
- 1/4 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 pound crawfish tails
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley leaves
- 1 cup grated Parmesan
- 1 pound Rotini pasta
- Cook the pasta in a large pot of boiling salted water until al dente. Follow package directions. Drain, reserving 1/4 cup to 1/2 cup of the cooking liquid. Return pasta to the pot and toss with the olive oil and 1/4 cup of the reserved cooking liquid. Cover to keep warm.
- In a large sauté pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes.
- Add the garlic, Cajun seasoning, salt, and cayenne, and cook, stirring, for 1 minute.
- Add the white wine and cook over high heat until nearly all evaporated.
- Add the cream and lemon juice and cook, stirring occasionally, until slightly reduced.
- Add the crawfish tails and cook, stirring, to warm through.
- Add the onions and parsley and cook for 1 minute.
- Add the cooked pasta and toss to coat with the sauce.
- Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the Parmesan cheese. Turn out into a serving bowl and top with the remaining 1/2-cup of cheese. Serve. Garnish the dish with chopped parsley or green onions.