Crawfish Monica

Ahh spring. For Louisiana folks this translates to the perfect time for backyard crawfish boils.

I won't be long-winded about the boils, but I want to let you in on one of the best applications for those delicious leftover crawfish tails. If your friends and family are as kind as mine are, they'll hang out and help you peel the leftovers.

When life gives you crawfish, you make Crawfish Monica. The recipe has its roots in New Orleans Jazz and Heritage Fest, where it is the "official" food of the festers.

Crawfish Monica

Ingredients

• 6 tbsp unsalted butter
• 2 tbps olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tbsp cajun spice (Slap Ya Mama is what I use, but substitute whatever you have around)
• 2 cups heavy cream
• juice of one medium lemon
• 1/2 cup parsley, minced
• 1/2 cup green onion, chopped
• 1 lb peeled cooked crawfish tails
• 1.5 cups grated parmesan cheese
• 1 pound cooked strained pasta (preferably rotini)

Method

In salted water, cook pasta and keep warm while set aside. In a large saute pan on medium heat, melt butter and olive oil. Add onion and garlic, and lightly salt and pepper. Saute until nearly translucent, then add white wine and cajun spice of your choice. Cook until nearly completely evaporated; approximately 5 minutes. Add cream and lemon juice, and stir to combine. Cook for 3 more minutes, or until the liquid has reduced by about 1/3. Add parsley, green onion, and crawfish. Stir and cook for 5 minutes or until crawfish are warmed through. Lower temp to low, then add 1 cup parmesan cheese. Stir until melted. Taste for flavor. If not enough, add more cajun spice or lemon juice. Combine sauce and pasta over low heat, and combine. Add additional 1/2 cup cheese and stir to melt. 

Voila! Crawfish Monica. Best paired with Traditional Jazz and Abita Strawberry beer.