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Crawfish Monique

Source of Recipe

From "The Best of New Orleans Cookbook" by Ryan Boudreaux


Recipe Introduction

"Crawfish Monica is a Jazz Fest favorite that can be found at the Kajun Kettle Foods booth. A delicious mix of crawfish and rotini pasta in a spicy cream sauce, this is my own interpretation. And as my wife loves this dish so much, I named my version after her!"

List of Ingredients

â—¦  1 pound rotini pasta
â—¦  1 quart heavy cream
â—¦  2 tablespoons Cajun seasoning
â—¦  1 ½ teaspoons Worcestershire sauce
â—¦  1 ½ teaspoons hot sauce
â—¦  1 pound crawfish tail meat, thawed if frozen, or (41 to 60 count) shrimp, peeled and deveined
â—¦  1 bunch green onions, chopped
â—¦  1 cup grated Parmesan cheese


Recipe

Prepare the pasta as the package directs; drain.

Meanwhile, in a large sauté pan or saucepan over medium heat; bring the cream to a simmer, whisking, so it does not boil over. As the cream simmers, whisk in the Cajun seasoning, Worcestershire sauce, and hot sauce. Continue to simmer for about 10 minutes, whisking, until the cream reduces and thickens to the point that it coats the back of a spoon.

Stir in the crawfish and pasta until all ingredients are warmed and the sauce bubbles a bit. Stir in the green onions. Divide among six shallow bowls and serve with Parmesan cheese on the side.

Makes 6 servings