ORIGINAL CRAWFISH MONICA | JUST A PINCH RECIPES
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 available then substitute the crawfish with small shrimp 60-70 count.
Provided by Donna Graffagnino @StillWild
Categories Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- *If using raw shrimp, add them with the onions and garlic at the beginning.
- Add the crawfish and half-and-half, sauté until bubbly.
- 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.
- Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- 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.
- Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- *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.
- *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
DARWELL'S - CRAWFISH ETOUFFEE RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
More about "crawfish creole recipes"
ORIGINAL CRAWFISH MONICA | JUST A PINCH RECIPES
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 available then substitute the crawfish with small shrimp 60-70 count.
From justapinch.com
Reviews 5
Category Pasta
Cuisine Cajun/Creole
From justapinch.com
Reviews 5
Category Pasta
Cuisine Cajun/Creole
- *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
See details
DARWELL'S - CRAWFISH ETOUFFEE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category appetizer
Cuisine american
Reviews 4.8
Total Time 45 minutes
Category appetizer
Cuisine american
- Serve over rice and/or French bread and garnish with parsley.
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From foodnetwork.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category main-dish
Cuisine american
Reviews 4.5
Total Time 1 hours 50 minutes
Category main-dish
Cuisine american
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
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From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Cuisine Creole
Calories 400 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Cuisine Creole
Calories 400 per serving
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