Crawfish Monica

Crawfish Monica

This dish is one of the most popular dishes served at the New Orleans Jazz and Heritage Festival.

I haven't been to the New Orleans Jazz and Heritage Festival but when I do attend I will definitely make a trip to crawfish monica's booth.

Can also be used with shrimp, crabmeat or oysters if you don't have crawfish available to you.

-Sweet Mama Janisse



For 4 people ()


  • 1 pound(s) crawfish tails, boiled and peeled; OR
  • 1 pound(s) shrimp, peeled; OR
  • 1 pound(s) lump crabmeat; OR
  • 1 pound(s) oysters, drained and quartered
  • 1 stick butter (do not use margarine)
  • 1 pint(s) half-and-half
  • 1 good sized bunch green onions, chopped (tops too)
  • 3 or more garlic cloves, chopped (to your taste)
  • 1.5 tablespoon(s) Creole seasoning
  • 1 pound(s) fresh pasta (dry pasta is all right if fresh is not available. Rotelli is preferred, use your favorite shape.)

Crawfish Monica Directions

  1. Cook pasta according to the directions on the package.  Drain, then rinse under cool water.  Drain again, thoroughly.
  2. Melt the butter in a large pot and saute onions and garlic for 3 minutes.  Add the seafood and saute for 2 minutes.  Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. 
  3. Cook for 5 - 10 minutes over medium heat until the sauce thickens.  Add the pasta and toss well.  Let it sit for 10 minutes or so over very low heat, stirring often.  
  4. Serve immediately, with lots of French bread and a nice dry white wine.