Crawfish Monica is one of the most favorite foods served at Jazz Fest.
- 1 pound linguine or fettuccine (or rotelli as pictured)
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 2 tablespoons minced garlic
- 2 teaspoons Emeril's Essence (Bayou Blast)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 pound crawfish tails*
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley leaves
- 1 cup grated Parmesan, divided
- Cook the pasta in a large pot of boiling salted water until al dente, about
- Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss
with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large sauté pan or skillet, melt the butter over medium-high heat.
Add the onions and cook, stirring, until soft, about 5 minutes.
- Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute.
- Add the white wine and cook over high heat until nearly all evaporated.
- Add the cream and lemon juice and cook, stirring occasionally, until slightly
reduced. Add the crawfish tails and cook, stirring, to warm through.
- Add the onions and parsley and cook for 1 minute.
- Add the cooked pasta and toss to coat with the sauce. Cook until the pasta
is warmed through, about 1 minute.
- Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese.
* Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled
medium shrimp can be substituted, but the cooking time must be increased to allow
Recipe used with permission from Emeril Lagasse on Food Network.