- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crawfish Monica > etouffee
Posted on 6/15/21 at 12:51 pm
Posted on 6/15/21 at 12:51 pm
There. I said it.
So easy you can't screw it up, the crawfish is the main thing you taste and the longer it sits out the better it gets.
So easy you can't screw it up, the crawfish is the main thing you taste and the longer it sits out the better it gets.
5
Posted on 6/15/21 at 1:36 pm to CAD703X
They both make me hard
Posted on 6/15/21 at 2:18 pm to CAD703X
Those were my choices for dinner tonight. Since I didn't have Half-n-Half or Heavy Cream, and didn't feel like making a trip to the grocery, Etouffee is tonight's meal.
Posted on 6/15/21 at 5:44 pm to CAD703X
Crawfish Monica is so damn good
Posted on 6/16/21 at 7:28 am to CAD703X
What's your recipe?
Posted on 6/16/21 at 8:21 am to CAD703X
How is Crawfish Monica different than crawfish fettuccine?
besides cheese..
besides cheese..
This post was edited on 6/16/21 at 9:53 am
Posted on 6/16/21 at 9:13 am to dirty bastard
I’d love the recipe, been wanting to make this.
Posted on 6/16/21 at 10:19 am to DUKE87
quote:
How is Crawfish Monica different than crawfish fettuccine?
besides cheese..
not remotely the same thing. have you ever actually made both?
Posted on 6/16/21 at 10:21 am to dirty bastard
quote:
What's your recipe?
there were several posted on here awhile back. i liked this one the best because of the simplicity.
quote:
Ingredients
1 lb crawfish tails, boiled and peeled; OR
1 lb shrimp, peeled; OR
1 lb lump crabmeat; OR
1 lb oysters, drained and quartered.
1 stick butter (Do not use margarine.)
1 pint half-and-half
1 bunch green onions, chopped (tops, too)
3 to 10 cloves garlic, chopped (to your taste)
1 or 2 Tbs Creole seasoning (or to taste)
1 lb cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Directions
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. If you've boiled your own crawfish, save the fat and add it in as well.
Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
This post was edited on 6/16/21 at 10:26 am
Posted on 6/16/21 at 11:01 am to CAD703X
That's KajunGee's (RIP) recipe and it is in the F&D board cookbook.
This post was edited on 6/16/21 at 11:02 am
Posted on 6/16/21 at 11:25 am to CAD703X
I like it "saucier" than that. Where are the green onions?
Posted on 6/16/21 at 11:26 am to CAD703X
celery, yellow onion, bell pepper and cheese is the only diff I can see.
But I'd still like to try.
But I'd still like to try.
This post was edited on 6/16/21 at 11:29 am
Posted on 6/16/21 at 11:33 am to Gris Gris
quote:that's a stock photo I grabbed from Google.
like it "saucier" than that. Where are the green onions
Didn't take any pics from this weekend because I ate it too fast.
Posted on 6/16/21 at 11:34 am to Stadium Rat
quote:I'll add his name to it so I won't forget.
That's KajunGee's (RIP) recipe and it is in the F&D board cookbook.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News