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A rich and creamy pasta dish made famous at the New Orleans Jazz Fest. Tender crawfish tails are smothered in a spicy, cheesy cream sauce and tossed with rotini. Pure comfort food ready in 30 minutes!
Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the rotini pasta. Cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.
Sauté aromatics: While the pasta cooks, melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until they soften and become translucent.
Add garlic and build sauce base: Add the minced garlic to the skillet and cook for another 60 seconds until fragrant, stirring constantly to prevent it from burning. Pour in the heavy cream, then whisk in the Creole seasoning, salt, and black pepper.
Simmer the sauce: Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it has thickened slightly. Be careful not to let it boil rapidly.
Add crawfish and cheese: Reduce the heat to low. Add the cooked crawfish tails to the sauce and stir to combine. Cook for just 1-2 minutes, only until the crawfish are heated through. Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce.
Combine and finish: Add the drained pasta and the fresh lemon juice to the skillet. Toss everything together until the pasta is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency. Serve immediately, garnished with fresh parsley and sliced green onions.
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A rich and creamy pasta dish made famous at the New Orleans Jazz Fest. Tender crawfish tails are smothered in a spicy, cheesy cream sauce and tossed with rotini. Pure comfort food ready in 30 minutes!
This cajun_creole recipe takes 30 minutes to prepare and yields 4 servings. At 1029.61 calories per serving with 42.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
If crawfish are unavailable, this dish is equally delicious with 1 lb of peeled and deveined shrimp. Sauté the raw shrimp in the butter before the shallots until pink, remove them from the pan, and add them back in with the pasta at the end.
Incorporate the 'holy trinity' of Cajun cooking by sautéing 1/2 cup each of diced onion, celery, and green bell pepper along with the shallots.
For a less rich sauce, you can substitute half-and-half for the heavy cream. The sauce will be thinner, so you may need to simmer it a bit longer to thicken.
Increase the heat by adding 1/4 to 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or serve with your favorite Louisiana-style hot sauce on the side.
Crawfish are a low-fat source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly Vitamin B12 from the crawfish, which is crucial for nerve function and the formation of red blood cells.
Crawfish are a good source of minerals like phosphorus, selenium, and zinc. Parmesan cheese and cream contribute calcium, which is vital for strong bones and teeth.
Crawfish Monica is a famous creamy and spicy crawfish pasta dish created by Chef Pierre Hilzim of Kajun Kettle Foods. It became an iconic food staple at the New Orleans Jazz & Heritage Festival.
Yes, frozen cooked crawfish tails are perfect for this recipe and are widely available. Make sure to thaw them completely in the refrigerator overnight and drain any excess water before adding them to the sauce.
If you can't find crawfish, the best substitute is shrimp. Use 1 lb of peeled and deveined shrimp. You can also use cooked lobster or crab meat for a different but equally delicious seafood pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce and restore its creaminess. Avoid microwaving, as it can make the crawfish tough.
Crawfish Monica is a rich and indulgent dish, high in calories, fat, and sodium due to the heavy cream, butter, and cheese. It's best enjoyed as an occasional treat rather than a regular part of a health-focused diet.
A typical serving of Crawfish Monica contains approximately 800-950 calories, depending on the specific ingredients used. The majority of calories come from the pasta, heavy cream, butter, and cheese.