CRAWFISH MONICA
Number Of Ingredients 10
Steps:
- 1. Heat the butter till it bubbles in a large stainless-steel skillet. Add the green onions and garlic and cook until the garlic is fragrant. 2. Add the Cognac to the pan. Warm it and either boil it off or flame it. (See caution below.) 3. If you have crawfish stock. add it and bring it to a boil. Reduce it by half. 4. Add the Creole seasoning. salt. tarragon. and crawfish tails. Cook for a minute. then add the cream. Bring the pan to a boil while agitating the contents carefully to blend. Reduce the cream by about a third (about three minutes over medium-high heat). 5. Add the cooked. drained pasta to the pan and toss with the sauce to distribute all the ingredients and sauce uniformly. Serve immediately. garnished with finely-chopped green onions(Some cooks add Parmesan or Romano cheese. but I don't think it goes well with the dish.) Serves four appetizers or two entrees.
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