Crawfish Veronica

crawfish

Crawfish Veronica is our way of paying homage to one of our favorite treats at the New Orleans Jazz & Heritage Festival: Crawfish Monica. While the official recipe of Crawfish Monica is considered a trade secret, we think our version comes in a deliciously close second. Just like the original and legendary Jazz Fest dish, our Crawfish Veronica brings together creamy yet spicy pasta with delicious crawfish tails for an unforgettable meal.

Crawfish Veronica
Yields: 8 servings
 
Ingredients
  • 1 pound rotini pasta, cooked according to package directions but not rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ cup unsalted butter
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1½ teaspoons Creole seasoning
  • ½ teaspoon blackened seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup white wine
  • 1⅓ cups heavy whipping cream
  • ⅔ cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 (16-ounce) package cooked crawfish tails
  • ½ cup thinly sliced green onion
  • ¼ cup chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
Instructions
  1. In a large bowl, combine cooked pasta and oil; toss well. Set aside.
  2. In a large Dutch oven, melt butter over medium-high heat. Add onion; cook until tender, about 5 minutes. Add garlic, Creole seasoning, blackened seasoning, salt, and cayenne; cook for 1 minute. Add wine; cook until wine is almost evaporated, about 3 minutes. Gradually add cream, milk, and lemon juice; cook, stirring constantly, until slightly thickened, about 5 minutes. Add crawfish, green onion, and parsley; cook for 1 minute.
  3. Add reserved pasta; cook until heated through, about 1 minute. Remove from heat. Add grated Parmesan, stirring until melted. Divide among serving plates, and garnish with shaved Parmesan, if desired.

 

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