Crawfish Monica is the creation of Chef Pierre Hilzim of Kajun Kettle Foods and it is a signature dish of New Orleans Jazz Fest. He named the dish after his wife, Monica.
Yes, yes, and yes. Make this tonight for dinner. Or today for lunch. I'll even go so far as to say I'd eat it for breakfast! Creamy, rich and, oh so good.
1 pound linguine, fettuccine, or rotini
2 T. olive oil
6 T. unsalted butter
1 cup chopped yellow onions
2 T. minced garlic
2 t. Emeril's Essence seasoning blend
1/2 t. salt
1/4 t. cayenne pepper
1/4 cup dry white wine
2 cups heavy cream
1 T. fresh lemon juice
1 lb. crawfish tails
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan cheese
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes.
Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute.
Add the white wine and cook over high heat until nearly all evaporated.
Add the cream lemon juice and cook, stirring occasionally, until slightly reduced.
Add the crawfish tails and cook, stirring, to warm through.
Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce.
Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.