Why You’ll Love This Recipe
This dish is everything you love about New Orleans-style cooking—creamy, spicy, and flavorful, with the signature taste of crawfish. The combination of butter, garlic, and Cajun seasoning creates a luxurious sauce that perfectly complements the crawfish tails. With minimal prep time and a quick cooking process, you’ll have a satisfying and indulgent meal in no time.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- ½ red bell pepper, finely chopped
- 4 green onions, finely chopped (divided)
- 6 cloves garlic, minced
- 1 pound cooked crawfish tails (with fat)
- 2 cups heavy cream
- 2 cups finely grated parmesan cheese (about 3 ounces)
- 2 tablespoons finely chopped fresh parsley
- 2-3 teaspoons Cajun seasoning (adjust to taste)
- ½ pound rotini pasta (or any pasta of choice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the ingredients:
Finely chop the shallot, red bell pepper, green onions, and parsley. Mince the garlic. Grate the parmesan cheese and set aside. - Sauté the vegetables:
In a large skillet or saucepan, heat olive oil and melt the butter over medium heat. Add the chopped onions, red bell pepper, and half of the green onions along with a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute while stirring. - Simmer the sauce:
Add the crawfish tails, heavy cream, parmesan cheese, parsley, and Cajun seasoning to the pan. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 10–15 minutes, allowing it to thicken and develop its flavor. - Cook the pasta:
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rotini pasta to al dente according to the package directions. Reserve about ½ cup of pasta water, then drain the pasta and set aside. - Combine pasta and sauce:
Once the sauce has thickened to your desired consistency, add the drained pasta to the pan along with a splash of the reserved pasta water. Stir to combine and simmer together for an additional 1–2 minutes. Add the remaining green onions and adjust the seasoning with Cajun seasoning, salt, or pepper to taste. - Serve:
Serve the Crawfish Monica hot, garnished with extra parmesan cheese if desired. Pair with garlic bread or a side salad for a complete meal.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over medium-low heat, adding a splash of water or milk to loosen the sauce if necessary. Stir occasionally while reheating. For best results, avoid microwaving the pasta, as it can cause the sauce to break.
FAQs
1. Can I use shrimp instead of crawfish?
Yes, shrimp works well as a substitute. Simply season the shrimp with Cajun seasoning, sear them, then set aside. Add them back into the dish at the end with the pasta to warm through.
2. Can I make this dish spicier?
Absolutely! If you want more heat, you can add extra Cajun seasoning or incorporate some red pepper flakes. Adjust the spice level to your taste.
3. Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half, but the sauce may not be as rich and creamy as when using heavy cream. If you’re looking for a lighter option, half-and-half is a good choice.
4. Can I use a different type of pasta?
Yes, you can substitute the rotini pasta with other shapes like penne, fettuccine, or spaghetti. Just adjust the cooking time based on the pasta you use.
5. How can I make this dish dairy-free?
To make this dish dairy-free, you can substitute the heavy cream with a dairy-free cream alternative, and use dairy-free parmesan-style cheese.
6. Can I freeze this dish?
This dish doesn’t freeze well due to the creamy sauce and pasta texture. It’s best enjoyed fresh or stored in the refrigerator for a few days.
7. Can I use fresh crawfish?
Yes, if you have access to fresh crawfish, you can use them instead of cooked crawfish tails. Just make sure to cook the crawfish before adding them to the sauce.
8. Can I make this ahead of time?
While the pasta is best served fresh, you can prepare the sauce ahead of time and store it in the fridge for up to a day. When ready to serve, just cook the pasta and combine it with the sauce.
9. Can I add vegetables to this dish?
Absolutely! You can add vegetables like spinach, zucchini, or mushrooms to the dish for extra flavor and nutrients.
10. Can I make this recipe with a different type of cheese?
You can substitute the parmesan cheese with another hard cheese like Pecorino Romano or Asiago for a slightly different flavor. However, parmesan provides the best nutty, salty finish for this dish.
Conclusion
Crawfish Monica is a rich, creamy, and decadent pasta dish that brings the flavors of New Orleans straight to your kitchen. With tender crawfish, a spiced creamy sauce, and a touch of Cajun heat, it’s a dish that’s sure to impress. Quick and easy to make, this recipe will have you craving Crawfish Monica all year round.
Crawfish Monica Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
Crawfish Monica is a creamy and decadent pasta dish that has become a beloved classic, especially popular at the New Orleans Jazz and Heritage Festival. This recipe allows you to enjoy the bold flavors and creamy texture of this dish at home, with tender crawfish and a rich sauce coating every bite of pasta.
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped
½ red bell pepper, finely chopped
4 green onions, finely chopped (divided)
6 cloves garlic, minced
1 pound cooked crawfish tails (with fat)
2 cups heavy cream
2 cups finely grated parmesan cheese (about 3 ounces)
2 tablespoons finely chopped fresh parsley
2–3 teaspoons Cajun seasoning (adjust to taste)
½ pound rotini pasta (or any pasta of choice)
Instructions
- Prep the ingredients: Finely chop the shallot, red bell pepper, green onions, and parsley. Mince the garlic. Grate the parmesan cheese and set aside.
- Sauté the vegetables: In a large skillet or saucepan, heat olive oil and melt the butter over medium heat. Add the chopped onions, red bell pepper, and half of the green onions along with a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute while stirring.
- Simmer the sauce: Add the crawfish tails, heavy cream, parmesan cheese, parsley, and Cajun seasoning to the pan. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 10–15 minutes, allowing it to thicken and develop its flavor.
- Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rotini pasta to al dente according to the package directions. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Combine pasta and sauce: Once the sauce has thickened to your desired consistency, add the drained pasta to the pan along with a splash of the reserved pasta water. Stir to combine and simmer together for an additional 1–2 minutes. Add the remaining green onions and adjust the seasoning with Cajun seasoning, salt, or pepper to taste.
- Serve: Serve the Crawfish Monica hot, garnished with extra parmesan cheese if desired. Pair with garlic bread or a side salad for a complete meal.
Notes
Feel free to substitute the rotini pasta with other pasta shapes like penne, fettuccine, or spaghetti. Just adjust the cooking time accordingly.
If you want a spicier version, add more Cajun seasoning or red pepper flakes. For a milder version, skip the spicy seasonings or use them sparingly.
This recipe works well with shrimp if you can’t find crawfish tails. Simply sear shrimp with the same seasonings and add them back at the end with the pasta.
If you want a dairy-free version, use non-dairy cream and dairy-free parmesan cheese.
To add more vegetables, consider adding spinach, zucchini, or mushrooms for added flavor and texture.
While this dish is best enjoyed fresh, you can store it in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 125mg
