Crawfish Monica – a delicious recipe with crawfish tail, butter, garlic, parsley, creole seasoning, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
2
Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
3
Add the crawfish and saute for about 2 minutes.
4
Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
5
cook for 5-10 minutes over a medium heat until the sauce thickens.
6
Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
7
Serve immediately with lots of french bread and a nice dry white wine.
815
kcal
Calories
25
g
Fat
126
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb crawfish tail, 1/2 cup butter, 1 pint half-and-half, 5 garlic cloves, chopped, and more.
Yes, Crawfish Monica falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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