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Lizardi Street Crawfish Monica

Source of Recipe

From "Taste of Tremé" by Todd-Michael St. Pierre


Recipe Introduction

"This one is a must when you travel down to New Orleans for Jazz Fest in the spring. You've usually got to stand in line for awhile to get this treat, as it's so popular, but it's worth it. This recipe will hold you over until you get down for the fest."

List of Ingredients

â—¦ 1 pound rainbow rotini pasta
â—¦ ½ cup (1 stick) unsalted butter
â—¦ 3 medium garlic cloves, finely minced
â—¦ 3 green onions, sliced
â—¦ 1 tablespoon of Creole or Cajun spice
â—¦ 1 pound Louisiana crawfish tails, with fat (do not rinse)
â—¦ 2 cups heavy cream
â—¦ Sliced toasted French bread, to serve


Recipe

Cook the pasta according to the package directions until al dente. Rinse and drain.

Sauté the butter and garlic in a medium saucepan over medium heat for 2 minutes, then add the green onions and continue cooking for about 1 minute. Sprinkle in the Creole/Cajun spice and incorporate the crawfish tails with the fat. Simmer for about 2 minutes. Whisk in the heavy cream, reduce the heat to medium, and simmer until the sauce reduces by about half.

Add the sauce to the pasta, stir to combine, and simmer over low heat for 5 minutes. Serve in shallow bowls over toasted slices of French bread.


Serves 4 to 6