Crawfish Monica Recipes

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.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve. *Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

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.

Steps:

• Heat butter in a deep skillet until bubbly hot.
• Add seasoning and stir until well- blended.
• Add heavy cream and cook until reduced by half.
• Add green onions, cooled pasta and meat.
• Heat through.
• Serve immediately.

Steps:

• Saute shallots and seasonings with butter.
• Add shrimp or crawfish and cook until pink.
• (5-7 mins.) Add cooked pasta and whipping cream.
• Cook to desired thickness.
• (10-15 mins.) Serve immediately, great with bread.

Steps:

• -Purify onion & saute in butter. -Add green onion saute another couple min. -Add cream & half & half. -Bring to a boil then add crawfish & seasonings, incl. minced garlic. -Bring to a boil again, then simmer for approx. 12 - 15 min. until slightly thickened. -Season to taste -Tony Chachere's & salt & pepper -Add parm. cheese -Add monzzarella cheese -Add cooked rotini & stir well. -Serve & enjoy!

Steps:

• Prepare pasta to al dente. Drain. In a large stock pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Cajun seasoning, salt, and cayenne. Cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Top with the remaining 1/2 cup of cheese. Serve with garlic bread. ----- Melt butter in large skillet. Sauté veggies until soft. Stir in crawfish. Cook while pasta cooks. Cook pasta to al dente. Drain. Stir pasta into skillet. Cook, covered, 15-20 minutes. ----- 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 on medium-high heat. Saute onions, garlic, and parsley for about 3 minutes. Add the crawfish and saute for another 2 minutes. Combine half-and-half and cream in the pot and reduce to medium heat for about 10 minutes. Add seasonings and reduce heat to low and stir until the sauce thickens and becomes a little creamy. In a large bowl toss cooked pasta and sauce. Return to pot and cook over low heat for 5 minutes. Add Parmesan cheese. Serve immediately with french bread or garlic bread. Pairs nicely with a dry white wine.