Crawfish Monica

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.

[ingredients title=”Ingredients”]

• 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.)

[/ingredients]

[directions title=”Directions”]

1. Cook pasta according to the directions on the package. Drain, then rinse under cool water.  Drain again, thoroughly.
2. Melt the butter in a large pot and saute onions and garlic for 3 minutes.
3. Add the seafood and saute for 2 minutes.
4. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right.
5. Cook for 5-10 minutes over medium heat until the sauce thickens.
6. Add the pasta and toss well.
7. Let it sit for 10 minutes or so over very low heat, stirring often.

[/directions]

Serve immediately, with lots of French bread and a nice dry white wine.

http://www.gatewayno.com/cuisine/recipes/seafood/crawfish_monica.html