Crawfish Monica a Jazz Fest Favorite


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


  1. 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.
  2. 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.
  3. Add the garlic, Cajun seasoning, salt, and cayenne, and cook, stirring, for 1 minute.
  4. Add the white wine and cook over high heat until nearly all evaporated.
  5. Add the cream and lemon juice and cook, stirring occasionally, until slightly reduced.
  6. Add the crawfish tails and cook, stirring, to warm through.
  7. Add the onions and parsley and cook for 1 minute.
  8. Add the cooked pasta and toss to coat with the sauce.
  9. 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.
  10. ENJOY! 


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