Johnny's Crawfish Monica
Source of Recipe
Johnny
Recipe Introduction
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, this recipe works well with shrimp, oysters or crabmeat.
List of Ingredients
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 pint half and half
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 fresh pasta (Dry pasta is alright if fresh is not available. Rotelli is preferred, but use your favorite shape.
Recipe
Cook pasta according to the directions on the pkg. Drain,
then rinse under cool water. Drain again, thoroughly.
Melt butter in a lg. pot, and saute onions and garlic for
3 mins.
Add the seafood, and saute for 2 mins.
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 mins. over med. heat, until the sauce thickens.
Add pasta, and toss well.
Let it sit for 10 mins. or so over very low heat, stirring often.
Serve immediately, with lots of French bread and a nice dry white wine.
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