QUICK SERVE CRAWFISH RECIPES

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ORIGINAL CRAWFISH MONICA | JUST A PINCH RECIPES



Original Crawfish Monica | Just A Pinch Recipes image

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

1 pound(s) pasta (fettuccine, linguine, rotini, penne, or bowties
1 pound(s) crawfish tails and fat (louisiana - don't use chinese)
1 stick(s) butter (don't use margarine)
1 pint(s) half and half*
1 large bunch green onions and tops, sliced
1-2 tablespoon(s) garlic, minced
- creole seasoning and salt to taste

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).

CRAWFISH BREAD RECIPE | FOOD NETWORK



Crawfish Bread Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

Steps:

  • Preheat the oven to 350 degrees F. 
  • Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat. 
  • In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture. 
  • Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

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