Crawfish Monica
Ingredients
- One pound of fresh fettuccine
- Three tablespoons of butter
- Salt and pepper to taste
- One-half cup of minced onion
- Creole/Cajun Seasoning to taste
- One cup peeled, seeded plum tomatoes
- One pound of crawfish tails
- One tablespoon of chopped garlic
- Two cups of heavy cream
- Two ounces of grated parmesan cheese
- One-fourth cup of chopped green onions
Directions
- Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
- Toss the pasta with two tablespoons of butter. Season with salt and pepper.
- In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
- Add tomatoes. Sauté for two minutes.
- Season crawfish with Creole Seasoning.
- Add the crawfish in the pan and sauté for one minute. Stir in garlic.
- Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
- Stir in cheese. Mix well.
- Turn the sauce into a large mixing bowl. Add the pasta and green onion.
- Mix well and serve.
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