Joined: 09 Aug 2006
Location: Pearl River, Louisiana
|Posted: Fri Sep 01, 2006 5:49 am Post subject: Crawfish Monica Recipe
|Crawfish Monica Recipe
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. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat.
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..)
3 - 10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1 lb. cooked fresh pasta (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 saut
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