Crawfish Monica
Crawfish Monica Extravaganza
ingredients
- 1 lb crawfish tails
- 1/2 cup butter
- 1 pint half-and-half
- 5 garlic cloves, chopped
- 1/2 bunch parsley, chopped
- 2 tablespoons Creole seasoning (Tony's Chachere's)
- Cayenne pepper (to taste)
- 1 lb rotini pasta
- Crusty French bread
steps
- 1.
Cook the rotini pasta according to package instructions, then drain and rinse under cool water.
- 2.
In a large pot, melt the butter over medium heat.
- 3.
Add the chopped garlic and parsley, sautéing for about 3 minutes until fragrant.
- 4.
Incorporate the crawfish tails into the pot, sautéing for an additional 2 minutes until heated through.
- 5.
Pour in the half-and-half, then add the Creole seasoning and cayenne pepper. Stir well and taste, adjusting the spice as needed.
- 6.
For enhanced flavor, mix in any reserved crawfish fat, if available.
- 7.
Allow the mixture to simmer for 5-10 minutes until the sauce thickens to your liking.
- 8.
Stir in the cooked pasta, ensuring it's thoroughly coated in the creamy sauce.
- 9.
Let the pasta sit on very low heat for about 10 minutes, stirring occasionally to prevent sticking.
- 10.
Serve warm, alongside generous slices of French bread and a chilled dry white wine.