Crawfish Monica

4 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (3)
Crawfish Monica
This adapted version of the famous Jazz Fest Crawfish Monica combines tender crawfish tails with fettuccine in a creamy Parmesan sauce with tomatoes and Cajun seasoning. A popular requested dish that brings New Orleans festival flavor to your table.

Ingredients

4 servings
  • 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-by-Step Instructions

  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.
  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.
  3. Add the tomatoes. Sauté for 2 minutes. Season the crawfish with Creole/Cajun Seasoning.
  4. Add the crawfish and sauté for 1 minute. Stir in the garlic.
  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 and coats the back of a spoon. Stir in the cheese. Mix well.
  6. Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta on plates and serve.

Common Problems and Solutions

Q: Why is my sauce too thin?

A: Make sure to simmer the cream for the full 6-8 minutes to allow it to reduce and thicken. The sauce should coat the back of a spoon when ready. You can also add a bit more cheese to help thicken it.

Q: Can I use dried pasta instead of fresh?

A: Yes, but increase the cooking time to 10-12 minutes or follow package directions. Fresh pasta gives a better texture but dried works fine.

Q: My sauce broke or looks curdled. What happened?

A: The heat was likely too high when you added the cheese. Always reduce to low heat before stirring in the Parmesan, and make sure the cheese is finely grated so it melts smoothly.

Tips and Techniques

Use fresh Louisiana crawfish tails when available for the best flavor. If using frozen crawfish, thaw completely and drain well to avoid excess water in your sauce. Don’t skip seasoning the crawfish separately - this ensures every bite has that Cajun flavor punch.

Ingredient Substitutions

  • crawfish tails: peeled shrimp
  • heavy cream: half-and-half
  • fresh fettuccine: dried fettuccine or penne pasta
  • Parmigianino Reggiano: regular Parmesan cheese

Equipment Needed

  • Large pot for boiling pasta
  • Large sauté pan or deep skillet
  • Colander for draining pasta
  • Large mixing bowl

Historical Context

Crawfish Monica debuted at Jazz Fest in 1983 and has become one of the most beloved festival foods in Louisiana, selling thousands of pounds during the festival each year. The dish represents the beautiful marriage of Louisiana’s French-Acadian heritage with Italian pasta traditions.