Crawfish Monica

This recreation of the Jazz Fest original is a very simple but elegant dish that will impress your guests in a big way. If fresh or frozen crawfish tails are unavailable, shrimp or lobster chopped into pieces works well. This is basically macaroni and cheese on steroids.

5 from 2 votes

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Course: Brunch, Side Dish, Street Food

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Large pot

Ingredients

1 lb Rotini pasta
1 lb Fresh or frozen crawfish tails, boiled and peeled (or shrimp or lobster meat, chopped)
1 stick Butter
1 pint Half-and-half
1 bunch Scallions, trimmed and chopped
6 cloves Garlic, chopped
1 tbsp Creole Seasoning

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Instructions

Prepare - Cook pasta according to the instructions on the package. Drain, rinse under cold water to stop cooking,
Cook - In same pot pasta was boiled in, melt butter over medium heat. Add scallions and garlic. Saute 3 minutes. Add seafood and cook 2 minutes more. Add half-and-half and Creole seasoning.
Cook for 5-10 minutes until sauce thickens. Add pasta and toss well. Reduce heat to very low and cook 10 minutes more, stirring often. Serve immediately with lots of French bread and good music.

Nutrition