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Crawfish Monica


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  • 1 pound of dry rotini pasta
  • 1/2 cup (a stick) of butter
  • 2 whole green onions, sliced
  • 5 medium cloves of garlic, finely minced, or to taste
  • 2 cups of half and half
  • 1 teaspoon to 2 tablespoons of Cajun seasoning
  • (like Slap Ya Mama) or to taste
  • 1 pound of fresh, cooked or frozen Louisiana crawfish tails, undrained*
  • Sprinkle of parsley, optional
  • Salt and pepper, to taste



Step 1

Cook pasta to al dente according to package directions. Rinse and drain well; set aside.

Melt the butter and sauté the garlic for about 2 minutes; add the sliced green onion and cook another 2 minutes. Stir in the half and half and the Cajun seasoning, starting with 1/2 teaspoon, taste and continue adding and taste, to reach desired level. to your taste. Cook over medium heat for about 5 minutes, add the crawfish and cook another 5 to 10 minutes or until nicely thickened and heated through. Stir in the pasta and parsley, taste, add salt, pepper and additional Cajun seasoning as needed.

Serve immediately, or can hold over very low heat another 10 minutes, if necessary, stirring occasionally. Serve with hot French bread.

Frozen Crawfish Tip: Cassie, one of our readers at the Facebook page shared this tip. Her mom used to always soak frozen crawfish she would use in a recipe in 3 tablespoons of liquid crab boil and enough ice water to cover the seafood. Let it soak in the fridge for about an hour. Doing this helps to give the crawfish that boiled-fresh flavor when you will be using it in a recipe. Cassie says that soaking crawfish tails like this before making fried crawfish poboys completely changes the flavor. Thanks for the tip Cassie!

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