Crawfish Monica

  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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This recipe is an adapted version of the original recipe and has been a popular requested dish. From Wikipedia  ~ Crawfish Monica is a Louisiana food tradition. Ingredients include pasta, crawfish tail meat, onion, garlic, seasoning, cream, wine, salt, pepper, and butter. The original dish was created by chef Pierre Hilzim who is the head of Kajun Kettle Foods. He named it after his wife Monica Davidson.


  • 1 pound fresh fettuccine
  • 3 tbsp butter
  • Salt and pepper to taste
  • 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 Parmigianino Reggiano cheese
  • 1/4 cup chopped green onions


Step 1

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.

Step 2

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. Sauté for 1 minute.

Step 3

Add the tomatoes. Sauté for 2 minutes. Season the crawfish with Essence (Emeril's Seasonings).

Step 4

Add the crawfish and sauté for 1 minute. Stir in the garlic.

Step 5

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.

Step 6

Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta on plates and serve.

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Houma, Louisiana Louisiana
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