This is a print preview of "Crawfish Monica" recipe.

Crawfish Monica Recipe
by Global Cookbook

Crawfish Monica
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  Servings: 4

Ingredients

  • 1 lb Fresh fettuccine
  • 3 Tbsp. Butter Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. Chopped onions Bayou Blast see * Note
  • 1 c. Peeled, seeded, minced plum tomatoes
  • 1 lb Crawfish tails
  • 1 Tbsp. Minced garlic
  • 2 c. Heavy cream
  • 2 ounce Grated Parmigiano-Reggiano cheese
  • 1/4 c. Minced green onions, green part only

Directions

  1. Bring a pot of salted water to a boil. Add in the pasta and cook till tender, about 6 to 8 min. Remove from the heat and drain. Toss the pasta with 2 Tbsp. butter. Season with salt and pepper.
  2. In a large saute/fry pan, heat the remaining butter. Add in the onions. Season with Bayou Blast. Saute/fry for 1 minute. Add in the tomatoes. Season with the Creole seasoning. Saute/fry for 2 min. Season the crawfish with Creole seasoning. Add in the crawfish and saute/fry for 1 minute. Stir in the garlic. Season with Creole seasoning. Add in the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 min or possibly till the sauce thickens. Stir in the cheese. Mix well.
  3. Turn the sauce into a large mixing bowl. Add in the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve.
  4. This recipe yields 4 servings.