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Crawfish MonicaMain Dishes & Casseroles
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Submitted by Daniel Cheramie
on Sunday, May 04, 2008
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| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 55 minutes |
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This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties,family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. |
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| Ingredients |
| 1 pound fresh fettuccine |
3 tbsp butter |
| Salt |
Freshly ground black pepper |
| 1/2 cup minced onion |
Creole/Cajun Seasoning to taste |
| 1 cup peeled, seeded plum tomatoes |
1 pound crawfish tails |
| 1 tbsp chopped garlic |
2 cups heavy cream |
| 2 ounces grated Parmigiano Reggiano cheese |
1/4 cup chopped green onions, (green part only) |
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| | | Directions | 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 Creole Seasoning. Saute for 1 minute. Add the tomatoes. Season with Creole Seasoning. Saute for 2 minutes. Season the crawfish with Essence (Emeril's Seasonings). 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 the sauce thickens. Stir in the cheese. Mix well. 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. Recommended Sides - Garlic Bread and a Fresh Greens
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