Best Original Crawfish Or Shrimp Monica Recipes

CRAWFISH MONICA

Steps:

• cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
• Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
• Add the crawfish and saute for about 2 minutes.
• 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.
• cook for 5-10 minutes over a medium heat until the sauce thickens.
• Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
• Serve immediately with lots of french bread and a nice dry white wine.

CRAWFISH MONICA

Steps:

• Cook pasta, rinse with cool water, drain.
• Melt butter in a large pot. saute onions and garlic 3 minute.
• Add half & half and Creole season. Cook 5-10 min over med.
• Heat until sauce thickens. Add crawfish the last three minute.
• Add pasta and toss well.
• Top with cheese.
• Serve with french bread.

ORIGINAL CRAWFISH OR SHRIMP MONICA

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).