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

1. Bring a pot of water to boil and add the pasta. Cook until tender. Remove from heat and drain.
2. Toss the pasta with two tablespoons of butter. Season with salt and pepper.
3. In a large sauce pan, melt the remaining butter. Add onions and season with Creole Seasoning. Sauté for one minute.
4. Add tomatoes. Sauté for two minutes.
5. Season crawfish with Creole Seasoning.
6. Add the crawfish in the pan and sauté for one minute. Stir in garlic.
7. Add the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the sauce thickens.
8. Stir in cheese. Mix well.
9. Turn the sauce into a large mixing bowl. Add the pasta and green onion.
10. Mix well and serve.

Prepared by Taylor Hicks
Louisiana Anthology
June 8, 2020