ORIGINAL CRAWFISH OR SHRIMP MONICA
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
Steps:
- 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
- 4. Add the crawfish and half-and-half, sauté until bubbly.
- 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
CRAWFISH BAKED SPAGHETTI
Steps:
- Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
- Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
- Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
- Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
- Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 39.2 g, Cholesterol 123.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 7.4 g, Sodium 841.4 mg, Sugar 3.3 g
LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
CRAWFISH AND CREAM OVER PASTA
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.
- Combine all ingredients thoroughly.
GARLIC CREAM SAUCE
This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste. -Joy McQuaid, Darlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.
Nutrition Facts : Calories 329 calories, Fat 32g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 358mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
CREAMY CRAWFISH PASTA
Make and share this Creamy Crawfish Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add butter to a Dutch oven, preferably cast iron, set over medium-high heat.
- Add onion, green pepper and celery. Cook until onion is opaque.
- Add garlic and cook until fragrant. Add crawfish and cook until heated through.
- Add cream and jalapeno cream cheese and cook until heated through and cream cheese is melted. Add your favorite Cajun seasoning, to taste. Stir in the parmesan to incorporate.
- Add prepared pasta and heat through. Reduce heat to medium-low and cook until sauce is slightly thickened.
- Garnish with additional parmesan cheese.
CREAMY CRAWFISH PASTA
Make and share this Creamy Crawfish Pasta recipe from Food.com.
Provided by LMillerRN
Categories Crawfish
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook linguine according to package directions; drain. Keep warm.
- Melt butter in a Dutch oven over medium heat.
- Add flour, and cook, stirring constantly, 2 minutes or until blended.
- Add green onions and next 4 ingredients; saute 5 minutes or until tender.
- Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened.
- Stir in hot sauce, if desired.
- Serve over linguine noodles; sprinkle with shredded Parmesan cheese.
Nutrition Facts : Calories 711.8, Fat 47, SaturatedFat 28.4, Cholesterol 311.1, Sodium 611.9, Carbohydrate 42, Fiber 2.5, Sugar 2.4, Protein 31.1
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