Crawfish Monica is a creamy, spicy pasta dish featuring tender crawfish tails, Cajun seasonings, and rich, flavorful sauce. Perfectly indulgent!
This is a dish I remember my dad making for me and my friends. I remembered it was a dish I wanted for my B-Day sleepover that my friends raved about. It is a dish that is well-known in New Orleans and a favorite at Jazz Fest.
Luckily, my dad made all his efforts to serve all of us with this lovely dish. I still remember my friends enjoying Crawfish Monica with Cornbread Muffins and Crawfish Hushpuppies at the side.
Just as this dish is a favorite of mine, I’m sure it will become a favorite of yours. Quick and simple to prepare. So, without further delay let’s get back to the kitchen to serve you a delicious meal today.
Why Is It Called Crawfish Monica?
Crawfish Monica was invented by chef Pierre Hilzim in the early 1980s and named after his wife, Monica Davidson. The dish debuted at the New Orleans Jazz Fest in 1983 without pasta but was updated the following year to include pasta, becoming the version we enjoy today. It quickly became a favorite dish at the festival and remains one of the most popular dishes at the NOLA Jazz Fest.
Creole Crawfish Monica Recipe
Equipment
- Large Pot
- Colander
- Knife
- Cutting Board
- Stirring spoon or spatula
Ingredients
- 1 lb crawfish tail
- 1/2 cup butter
- 1 pint half and half
- 5 garlic cloves chopped
- 1/2 bunch parsley
- 2 tbsp creole seasoning
- cayenne peper
- 1 lb rotini pasta
- lots French bread
Instructions
- Cook pasta according to package instructions, drain, rinse under cool water, and drain thoroughly.
- Melt butter in a large pot, saute onions, garlic, and parsley for 3 minutes.
- Add crawfish, saute for 2 minutes.
- Pour in half-and-half, add creole seasoning and cayenne pepper to taste. Cook for 5-10 minutes until the sauce thickens.
- Add cooked pasta, toss well, and let sit over low heat for 10 minutes, stirring often.
Nutrition
Tips that Tops My Priority List!
I personally believe this is the best section in the blog which anyone would try not to overlook. Like what? You guys can be aware or protected againts any devastating results just by following these simple tips and by being mindful about your choices while making yourself a meal.
- Opt for Louisiana crawfish leftovers: For the best flavor, use leftovers from a crawfish boil, which are infused with rich, delicious flavors. If fresh crawfish isn’t available, genuine Louisiana crawfish tails will give you that authentic Southern taste.
- Use Cajun or Creole seasoning: To spice up the creamy sauce, add Cajun or Creole seasoning. It’s like a zesty Alfredo. Aim for Louisiana seasoning blends for true authenticity.
- Choose rotini pasta: Rotini pasta is a festival favorite because of its easy-to-fork shape, but feel free to experiment with other types like fettuccini or penne.
- Create the creamy sauce with Parmesan cheese: Parmesan cheese is a classic choice, but you can also try asiago or a mix of Italian cheeses for a unique twist.
- Add elegance with brandy or white wine: For added depth of flavor, deglaze your onions and garlic with a splash of brandy or white wine. It adds a touch of elegance to the dish.
What To Serve With Crawfish Monica?
The dish pairs wonderfully with the various sauces and sides. But the accompainment it creates with the following ones has always topped my list. I will recommend you guys to try these combinations at least once. You can even let us know about your own pairing suggestions in the comments below.
Crawfish Monica Recipe With Noodles
Equipment
- Saucepan
- Skillet
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 3 tbsp butter
- 1 cup crawfish tails
- 2 garlic cloves, minced
- 2 tsp creole seasoning
- 1 14.5 ounce can of diced tomatoes
- 1 tbsp hot sauce
- 2 tsp Worcestershire sauce
- 2 tbsp heavy cream
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1 package zucchini noodles
- 1 cup green onions, thinly sliced
- 1 cup Parmesan cheese
Instructions
- Melt butter in a saucepan, then add crawfish tails, garlic, and creole seasoning. Saute for a few minutes.
- Add diced tomatoes, hot sauce, Worcestershire sauce, heavy cream, salt, and cayenne pepper. Cook the sauce for 5-6 minutes.
- In a separate skillet, cook zucchini noodles in water until al dente.
- Spoon crawfish sauce over the noodles and garnish with green onions and Parmesan cheese.
