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Started By
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What's your favorite crawish Monica recipe?
Posted on 1/29/20 at 2:56 pm
Posted on 1/29/20 at 2:56 pm
Living in TX I haven't had this dish in ages and would love to make it after a boil one day 
7
Posted on 1/29/20 at 4:31 pm to Powerman
This one's from KajunGee (RIP):
Crawfish Monica – A Jazzfest Favorite
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
1 bunch green onions, chopped (tops, too)
3 to 10 cloves garlic, chopped (to your taste)
1 or 2 Tbs Creole seasoning (or to taste)
1 lb cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Directions
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 sauté onions and garlic for 3 minutes. Add the seafood and sauté 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. If you've boiled your own crawfish, save the fat and add it in as well.
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.
Crawfish Monica – A Jazzfest Favorite
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
1 bunch green onions, chopped (tops, too)
3 to 10 cloves garlic, chopped (to your taste)
1 or 2 Tbs Creole seasoning (or to taste)
1 lb cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Directions
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 sauté onions and garlic for 3 minutes. Add the seafood and sauté 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. If you've boiled your own crawfish, save the fat and add it in as well.
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.
Posted on 1/29/20 at 4:44 pm to Powerman
The real recipe is a secret of Kajun Kettle Foods, but I think my recipe for Crawfish Monica is pretty good: makes about 6 servings
1 pint Half & Half
1 cup whipping cream
6 green onions, thinly sliced, plus 2 cloves garlic minced
1 stick butter (4 oz.)
1 lb. crawfish tails with fat
salt/pepper to taste plus 1/4 tsp. cayenne
1 lb. cooked rotini or fettuccine
3/4 cup parmesan cheese
1. Combine half & half and cream in a saucepan and reduce slightly, about 10 minutes.
2. Saute onions and garlic in butter until tender - do not brown, just translucent
3. Add crawfish, seasonings and cream to the onion/garlic mix and reduce a little more until creamy
4. Pour over cooked hot pasta, add the grated parmesan cheese and toss before serving - serve with a salad, french bread, and wine - enjoy
1 pint Half & Half
1 cup whipping cream
6 green onions, thinly sliced, plus 2 cloves garlic minced
1 stick butter (4 oz.)
1 lb. crawfish tails with fat
salt/pepper to taste plus 1/4 tsp. cayenne
1 lb. cooked rotini or fettuccine
3/4 cup parmesan cheese
1. Combine half & half and cream in a saucepan and reduce slightly, about 10 minutes.
2. Saute onions and garlic in butter until tender - do not brown, just translucent
3. Add crawfish, seasonings and cream to the onion/garlic mix and reduce a little more until creamy
4. Pour over cooked hot pasta, add the grated parmesan cheese and toss before serving - serve with a salad, french bread, and wine - enjoy
This post was edited on 1/29/20 at 4:46 pm
Posted on 1/29/20 at 9:45 pm to Stadium Rat
quote:
Stadium Rat
quote:
KajunGee (RIP):
At that point I know it's good
Thank you
Posted on 3/29/20 at 3:33 pm to Stadium Rat
Crawfish Monica. Not crab meat Monica
Posted on 3/30/20 at 11:33 am to Powerman
I could be wrong but the closest i've made one to the Jazzfest one i put a little bit of tomato paste in and cooked it down a bit. My normal crawfish pasta i do like the recipes above, but if ur really trying to hit the one at jazzfest i feel like it has a little bit of a pinkish color to it and i taste some tomato.
Posted on 3/30/20 at 2:02 pm to Powerman
I have the original recipe from when they first started selling their Pasta Fresca in the 1980's. Monica told me she has since changed the recipe. Here is the original:
1 Stick butter
3/4 Cup chopped green onions
1 lb Crawfish tails
1 TBL Cajun Magic-Seafood Magic
1 Pint Half and Half
Melt butter in large saucepan, saute onions for 2-3 minutes. Add Cajun Magic and crawfish tails. Saute for one minute. Add half and half and cook for 5-10 minutes until sauce thickens. Add pasta and toss well.Serves 4.
1 Stick butter
3/4 Cup chopped green onions
1 lb Crawfish tails
1 TBL Cajun Magic-Seafood Magic
1 Pint Half and Half
Melt butter in large saucepan, saute onions for 2-3 minutes. Add Cajun Magic and crawfish tails. Saute for one minute. Add half and half and cook for 5-10 minutes until sauce thickens. Add pasta and toss well.Serves 4.
Posted on 3/30/20 at 2:05 pm to Powerman
at least post a damn image 
Posted on 3/30/20 at 4:12 pm to zoemaxsam
The simpler the better with Crawfish monica
Posted on 4/8/20 at 10:27 am to Stadium Rat
Was inspired to try this recipe last night. Absolutely delicious.
Posted on 4/8/20 at 2:59 pm to colonialfootsoldier
This is how I do it. no one knows what is right so do what ya like.
Monica
Monica
Posted on 4/8/20 at 6:08 pm to Jim Thompson
I used “Deep South recipe” Jim Thompson posted. It tasted ab 99% the same to me
Posted on 4/20/20 at 8:04 am to Powerman
So, I tried Crawfish Monica for the first time last night. Came out great but, I know where to improve. I used the recipe in this thread for the “original” posted by zoemaxsam before the name change and the garlic add from the Kajungee recipe.
Followed directions but did not like how the sauce blended. I knew something was not right. So, next time I will flip ingredients and build basically a Beurre blanc sauce made with the same ingredients but rearranged for consistency. I may add lemon juice to start as well. Look up how to video on sauce and you will see the consistency is almost exactly what you see pictures of CM. I think more reduction of the cream is needed than what the recipes posted on here.
Just my thoughts and opinion. I will repost my results when I get to round 2.
Followed directions but did not like how the sauce blended. I knew something was not right. So, next time I will flip ingredients and build basically a Beurre blanc sauce made with the same ingredients but rearranged for consistency. I may add lemon juice to start as well. Look up how to video on sauce and you will see the consistency is almost exactly what you see pictures of CM. I think more reduction of the cream is needed than what the recipes posted on here.
Just my thoughts and opinion. I will repost my results when I get to round 2.
This post was edited on 4/20/20 at 8:29 am
Posted on 4/20/20 at 11:10 am to NOLATiger71
Agreed, more watery than I like. Maybe add some cheese?
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