Crawfish Pasta Recipe?

Posted on 5/19/11 at 5:58 pm

Posted by Godzilla

Baton Rouge

Member since Feb 2009

407 posts

Posted on 5/19/11 at 5:58 pm

Anybody have a good one? Have some leftovers from a boil. TIA

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Posted by LSUPHILLY72

Member since Aug 2010

5356 posts

Posted on 5/19/11 at 6:21 pm to Godzilla

Quick and easy.

quote:
Kajun Kettle is a food company based in New Orleans who make a wide variety of products, from seafood gumbo to crawfish bisque, to sauces and more, but they're most famous (and justifiably so) for their marvelous dish, "Crawfish Monica"®. It's one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica® booth is always one of longest on the Fairgrounds. You'll see why if you stand in it and buy some when you go to Jazzfest, or if you order some from Kajun Kettle to have at home. Joe Cahn, formerly of the New Orleans School of Cooking, came up with his take on this delectable dish and taught it to his students at the school; I offer you his version below. If you can't get the real thing (and you really should sometime, either in person at Jazzfest or through mail-order), this version might be worth a try. This is a very simple and elegant dish, and will impress your guests in a big way. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat.

Crawfish Pasta (Monica)

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Posted by lsuguru

Lake Charles

Member since Aug 2007

1782 posts

Posted on 5/20/11 at 7:22 am to Godzilla

I cooked this the other day and it turned out great. Saute a pack of seasoning blend, 1 cut up red bellpepper(without seeds), and 1 cut up jalepeno(without seeds) in veg oil. When they veggies are brown add one can of chicken broth. Let it cook down to just a small amount of broth left. Add in one cup of heavy cream, one can of rotel, one small can of tomato sauce and add salt, pepper, etc. Let that cook down, in the meantime, in a separate pot boil a pack of penne pasta until its almost done. When the cream/rotel sauce gets real thick, add one pound of crawfish and pasta to the sauce and finish cooking the pasta to desired consistency. This dish doesn't make alot of leftover sauce, most/all of the sauce should be sticking to the pasta. Either way, its a damn good recipe.