Crawfish Monica

Updated: Apr 21


1 stick butter

1 yellow onion, diced

3 small stalks celery, chopped

1 green bell pepper, diced

1 red bell pepper, diced

5-9 cloves garlic, minced

1/4 cup dry white wine

1 1/2 cups heavy cream

squeeze of lemon juice

1/2 bunch green onions, chopped

1/4- cup fresh parsley, chopped

2 pounds crawfish tails

16 oz cooked rotini pasta

1/4 - 1/2 cup pasta water

1/2 cup grated parmesan cheese (plus more for garnish)


  1. In a large pot on medium high heat, melt the butter and saute the onions, celery, and peppers for 25 minutes. Add in the garlic and saute for another 3 minutes.

  2. Pour in the white wine and let that reduce almost completely. Then pour in the heavy cream and lemon juice; simmer 10-15 minutes.

  3. Add the crawfish tails, parsley, and green onions; simmer for about 5 minutes; until heated through.

  4. Throw in the pasta and stir in the pasta water and grated cheese- let simmer until it thickens.

  5. Serve, garnished with more cheese.

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