Crawfish Monica

Name: Crawfish Monica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound dry rotini pasta; 1/2 cup (a stick) butter; 2 green onions, sliced; 5 medium cloves garlic, finely minced, or to taste; 2 cups half and half; 1 teaspoon to 2 tablespoons of Creole or Cajun seasoning, or to taste; 1 pound fresh, cooked or frozen Louisiana crawfish tails, undrained; Sprinkle of parsley, optional; Kosher salt and freshly cracked black pepper, to taste

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Author : Deep South Dish

crawfish lent recipes main dish

Ingredients

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1 pound dry rotini pasta1/2 cup (a stick) butter2 green onions, sliced5 medium cloves garlic, finely minced, or to taste2 cups half and half1 teaspoon to 2 tablespoons of Creole or Cajun seasoning, or to taste1 pound fresh, cooked or frozen Louisiana crawfish tails, undrainedSprinkle of parsley, optionalKosher salt and freshly cracked black pepper, to taste

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Instructions

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Step 1

Cook pasta to al dente according to package directions. Rinse and drain well; set aside.

Step 2

Melt the butter and sauté the garlic for about 2 minutes; add the sliced green onion and cook another 2 minutes.

Step 3

Stir in the half and half and the Creole or Cajun seasoning, starting with 1/2 teaspoon, taste and continue adding seasoning and taste, to reach desired level of heat.

Step 4

Cook over medium heat for about 5 minutes, add the crawfish and cook another 5 to 10 minutes or until nicely thickened and heated through.

Step 5

Stir in the pasta and parsley, taste, add salt, pepper and additional Cajun seasoning as needed.

Step 6

Serve immediately or can hold over very low heat another 10 minutes, if necessary, stirring occasionally.

Step 7

Serve with fresh hot French bread.