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. 

Low-Country Shrimp Boil

As soon as the crickets and cicadas start singing, it's bound to be springtime. Today was sublimely gorgeous, and to celebrate, I toted home 3 pounds of massive shrimp caught just this morning from New Orleans for a good old shrimp boil. Here's how to do one yourself.

This recipe is for two hungry people, or a great appetizer for 4. We will be cooking the below recipe in two batches to make enough for a whole meal.

Ingredients

• 3lbs fresh (not frozen) head-on, shell-on shrimp. If you can't get this, then substitute the peeled variety, but not cooked or frozen if possible.
• 6 small lemons
• 1lb small red potatoes or even fingerling potatoes will do
• 8-10 cloves garlic
• 2 medium onions
• 3 bay leaves
• 6 small "nibblers" half-size ears of corn
• 1lb sausage, dealer's choice
• Zatarain's Crab Boil "In Bag" 3oz (1 bag)
• 4oz Zatarain's liquid Shrimp & Crab Boil Concentrate

Method

Rinse shrimp with cool water and remove any broken legs or antennae. Divide into two servings, then set aside. Quarter the lemons, halve the potatoes, and rough chop the onion. Cut sausage into 2 inch long pieces. Peel 8-10 garlic cloves. Over a medium-hot flame, boil 1.5 gallons of water with Zatarain's Crab Boil, Zatarain's Concentrate, and bay leaves. Once to a boil, add half the prepared lemons, potatoes, onion, sausage, corn, and garlic. Allow to boil for approximately 15 minutes until potatoes are just soft. Add one half of the whole shrimp, and turn heat down to medium. Cook for 3-4 minutes, depending on the size of your shrimp (larger take longer). Turn off heat and leave to steep for 2 more minutes. Using a strainer or colander, remove all contents excepting bay leaves, lemons, and Zatarain's bag. Return liquid to a boil, and add second batch of lemons, potatoes, onion, sausage, corn, and garlic. Repeat the boiling process, adding shrimp after 15 minutes and then turning off heat after shrimp are cooked for a few minutes, then strain.

Peel and eat shrimp and accoutrement once cool to the touch!

TIP: If you have too many potatoes leftover a great idea is to smash them with sour cream into a savory mashed potato side for later!

Bonus Recipe: Alan's Creamy Cocktail Sauce

• 1/2 cup Ketchup
• 1/8 cup Mayonnaise, Miracle Whip, or Salad Cream
• 1tbsp lemon juice
• 2tbsp Worcestershire sauce
• 2tbsp Prepared Horseradish
• 1tsp onion powder
• 1tsp ground pepper

Stir to combine all ingredients, then serve.