New Orleans's Own Crawfish Monica

Crawfish Monica

Ingredients

• 6 tbsp unsalted butter
• 2 tbps olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tbsp cajun spice (Slap Ya Mama is what I use, but substitute whatever you have around)
• 2 cups heavy cream
• juice of one medium lemon
• 1/2 cup parsley, minced
• 1/2 cup green onion, chopped
• 1 lb peeled cooked crawfish tails
• 1.5 cups grated parmesan cheese
• 1 pound cooked strained pasta (preferably rotini)

Method

In salted water, cook pasta and keep warm while set aside. In a large saute pan on medium heat, melt butter and olive oil. Add onion and garlic, and lightly salt and pepper. Saute until nearly translucent, then add white wine and cajun spice of your choice. Cook until nearly completely evaporated; approximately 5 minutes. Add cream and lemon juice, and stir to combine. Cook for 3 more minutes, or until the liquid has reduced by about 1/3. Add parsley, green onion, and crawfish. Stir and cook for 5 minutes or until crawfish are warmed through. Lower temp to low, then add 1 cup parmesan cheese. Stir until melted. Taste for flavor. If not enough, add more cajun spice or lemon juice. Combine sauce and pasta over low heat, and combine. Add additional 1/2 cup cheese and stir to melt.

bon appetit