Favorite Ingredients Friday

One of the great things about living in New Orleans was going to Jazz Fest. This dish is a standard at the Fairgrounds. You can't go to Jazz Fest and not have a plate. It's so simple, you can make it at home, too. It's obviously not diet fare.



Crawfish Monica

1 lb. crawfish tails, boiled and peeled (you can substitute 1# peeled shrimp, lump crabmeat or oysters, drained and quartered)
1 stick butter
1 pint half-and-half
1 bunch green onions, chopped
3 - 10 cloves garlic, chopped (to your taste)
Creole seasoning to taste (or 1 - 2 tbsp.)
1 lb. cooked pasta


Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for another 2 minutes. Add the half-and-half and Creole seasoning, taste, and add more seasoning, if necessary.



Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Simmer for another 10 minutes over very low heat, stirring often. Serve immediately, with lots of French bread.

Go visit Overwhelmed with Joy for more fantastic recipes!

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