Crawfish Monica


1 pound Fresh fettuccine
3 tablespoons Butter
Salt to taste
Freshly-ground black pepper to taste
cup Minced onions
Bayou Blast see * Note
1 cup Peeled, seeded, chopped plum tomatoes
1 pound Crawfish tails
1 tablespoon Chopped garlic
2 ounces Grated Parmigiano-Reggiano cheese
cup Chopped green onions, green part only


Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2 tablespoons butter. Season with salt and pepper.
In a large saute pan, melt the remaining butter. Add the onions. Season with Bayou Blast. Saute for 1 minute. Add the tomatoes. Season with the Creole seasoning. Saute for 2 minutes. Season the crawfish with Creole seasoning. Add the crawfish and saute for 1 minute. Stir in the garlic. Season with Creole seasoning. Add the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 minutes or until
Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve.
This recipe yields 4 servings.




1.0 servings


Thursday, February 11, 2010 - 9:45pm



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