You don’t have to be in New Orleans to enjoy this Crawfish Monica recipe that’s gluten free and made with less butter and no cream, so it’s rich without being too rich. Perfect for an easy weeknight dinner or a fancy meal to serve guests.
There are multiple crawfish recipes on my blog, but I think this one might be my favorite because 1) it’s delicious and 2) people always tell me they tried this recipe for Crawfish Monica and loved it!
After yesterday’s glorious use of leftover crawfish in a Crawfish Bisque, I decided I’d make one more recipe that features crawfish.
What is Crawfish Monica
Crawfish Monica is a dish created by chef Pierre Hilzim, founder of Kajun Kettle Foods, Inc. He created the dish and named it after his wife, Monica Davidson; you can read more about that here. (isn’t that adorable?!)
[clickToTweet tweet=”Celebrate #JazzFest + #crawfish season w/ this creamy, saucy, crawfish sauce served over pasta” quote=”Celebrate #JazzFest + #crawfish season w/ this creamy, saucy, crawfish sauce served over pasta”]
It’s a spicy, creamy crawfish sauce served over pasta. It’s delicious! And it’s a staple at Jazz Fest.
According to their website, over twenty tons of Crawfish Monica was served at the 2012 Jazz Fest! Geez!
Anyways, after spending Friday at Jazz Fest, I wanted to make my own.
A quick search online will give you multiple copy-cat recipes, but I noticed that all of them were super rich. Two cups of cream and lots o’ butter & oil make up this saucy dish.
Plus, there were very few veggies and way too much pasta for my personal preference.
I decided I could do some editing to make my own version that wouldn’t make my stomach hurt and would leave me feeling nourished, not sick.
How to make Crawfish Monica
I switched the cream to 2% or whole milk and decreased the butter & cheese.
However, the sauce was still just as creamy and wonderful.
Note: I used a touch of cornstarch to thicken the sauce a little because I got nervous it wouldn’t be thick enough without the cream. Make sure you mix cornstarch with the cold milk before adding it to the hot sauce or it might be lumpy.
I also upped the veggie content and used a little less pasta. For my version, I used brown rice fettuccine because that was what I already had open in my pantry.
You could use any version of a whole grain pasta.
I’m pretty sure they use rotini at Jazz Fest, but try to use a whole grain pasta to maximize the nutrients.
The recipe serves about 4 to 6 depending on how hungry everyone is.
I find it comfortably serves six by serving it with a side salad (preferably with strawberry dressing since strawberries are so tasty right now) — maybe add a nice slice of bread to soak up any excess sauce 🙂
Oh and don’t let the long ingredients list intimidate you; it’s mainly just spices & seasoning.
MORE CRAWFISH RECIPES YOU’LL LOVE:
- Crawfish Nachos
- Crawfish Bisque
- Mini Crawfish Pies
- Crawfish Boil Tacos
- Cajun Crawfish Bread
- Egg Stuffed Portobellos with Crawfish
- 6 oz whole grain fettuccine or rotini
- 2 TBSP unsalted butter
- 2 medium yellow onions diced
- 6 cloves garlic minced
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/8 tsp dried oregano
- 1/8 tsp dried thyme
- 1/8 tsp black pepper
- 1/3 cup white wine (I used Chardonnay)
- 2 tsp cornstarch
- 1.5 cups 2% milk or whole milk, divided
- 1 lb peeled crawfish tails
- 1 TBSP fresh lemon juice
- 1/4 cup chopped green onions
- 3/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside.
- Meanwhile, heat butter over medium-high heat in a Dutch oven or heavy pot. Add onion to melted butter, and saute for 5-7 minutes until softened.
- Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
- Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened. Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
- Serve sauce with cooked pasta. Enjoy!
Doesn’t this recipe look good?! You should probably pin it for later:
This recipe was originally published April 29, 2014.16