This is a very simple and elegant dish, and will impress your guests in a big way. It’s also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds.
- 1 lb. crawfish tails, boiled and peeled;
OR 1 lb. shrimp, peeled;
OR 1 lb. lump crabmeat;
OR 1 lb. oysters, drained and quartered.
- 1 stick butter (Do not use margarine.)
- 1 pint half-and-half (Look, relax. Just don’t eat this every day..)
- 1 good-sized bunch green onions, chopped (tops, too)
- 3-10 cloves garlic, chopped (to your taste)
- 1-2 tbs Creole Seasoning
- 1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotelli is preferred, use your favorite shape.)
- Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
- Melt the butter in a large pot and saute onions and garlic for 3 minutes.
- Add the seafood and saute for 2 minutes.
- Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right.
- Cook for 5-10 minutes over medium heat until the sauce thickens.
- Add the pasta and toss well.
- Let it 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.