Ingredients for Crawfish Monica
- Crawfish Tail
- 1/4 cup butter
- Half And Half
- Garlic Cloves
- 1/4 cup chopped fresh parsley
- 2 tablespoons Creole seasoning
- 1/8 teaspoon cayenne pepper (or to taste)
- Rotini Pasta
- Crusty French bread, for serving
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How to Make Crawfish Monica
- Cook 1 pound pasta according to package directions. Drain, rinse under cool water, and drain thoroughly.
- Melt 1/4 cup butter in a large pot over medium heat. Sauté 1/2 cup chopped onion, 2 cloves minced garlic, and 1/4 cup chopped fresh parsley for about 3 minutes, until softened.
- Add 2 pounds cooked crawfish tails and sauté for 2 minutes.
- Pour in 2 cups heavy cream (or half-and-half) and 2 tablespoons Creole seasoning.
- Add a pinch of cayenne pepper (start with 1/8 teaspoon and adjust to taste). If you've boiled your own crawfish, stir in 2 tablespoons of crawfish fat for extra flavor.
- Simmer for 5-10 minutes, or until the sauce has thickened slightly.
- Add the cooked pasta to the pot and toss gently to coat.
- Let sit for 10 minutes over very low heat, stirring occasionally, to allow the flavors to meld.
- Serve immediately with crusty French bread and a crisp white wine (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
94g
Carbs
24g