How To make Crawfish Fettucine Or Monica

How To Make Crawfish Pasta

Kia Damon, culinary director of Cherry Bombe, makes Crawfish and Shrimp Étouffée with pasta in the Munchies Test Kitchen. She sautés onions, bell peppers, and celery, before making a duck fat roux, which gets mixed together with shellfish stock and creole seasoning. The sauce comes together by adding Worcestershire sauce, heavy cream and hot sauce and is then combined with al dente fettuccini, shrimp and crawfish, for a creamy shellfish pasta with a cajun kick.

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How to Make Crawfish Monica | New Orleans Jazz Fest Inspired Recipe

Welcome back to our channel. In this video we will show you how to make Crawfish Monica. We hope you like the video. Don’t forget to comment, like, and subscribe.

Crawfish Monica

Ingredients:
Crawfish Tails
Green Onion
Parsley
Yellow Onion
Garlic
Lemon
Rotini Noodles
Parmesan Cheese
Butter
Heavy Whipping Cream
Creole Seasoning
Cayenne Pepper
Smoked Paprika
Shrimp and Crab Boil
White Cooking Wine

Directions:
1. Dice 1/2 of yellow onion
2. Chop 3 stalks of green onion
3. Mince 5 cloves of garlic
4. Chop parsley
5. Cut a lemon in 1/2
6. Cook pasta according to package
7. In a skillet, melt 1 stick of butter
8. Add dice onions and sauté until translucent
9. Add garlic and sauté for 3-5 minutes
10. Add a handful of fresh parsley
11. Add 1/3 cup of white cooking wine
12. Add 1 cap of full of shrimp and crab boil and allow it to cook down for 5 minutes
13. Add 2 cups of heavy whipping cream
14. Add a squeeze of lemon juice
15. Bring to a boil and then reduce to a simmer
16. Add crawfish tails
17. Add 1 1/2 cup of parmesan cheese
18. Season to taste with Creole seasoning, cayenne pepper, and smoked paprika
19. Mix sauce in with pasta
20. Add green onions and mix
21. Enjoy!

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Music
♪ Holiday (Prod. by Lukrembo)
Link :

#easyrecipe #howtomakecrawfishmonica #crawfishmonicarecipe #crawfishmonica #crawfish #howto #jazzfest #pasta #quickrecipe #pastarecipe #mfcookin

How to make New Orleans Crawfish Pasta (1st video)

Charlie The Cook Andrews demonstrates on how to make New Orleans style Crawfish pasta! Full Recipe is at the bottom

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Recipe is as follows

New Orleans Style Crawfish Pasta
What you'll need
12 oz package of Crawfish Tails
Rotini Pasta 16 oz box
32 ounces ( 2 pints) of heavy whipping cream
Shredded Parmesan Cheese
Salted Butter 1 tablespoon
1 Green Onion Chopped
Fresh Parsley Chopped until minced
Tony Chachere's Creole Seasoning

Step 1 Prepare all seasonings
Chop Green onion into 3/16th's of and inch thick pieces
Chop a small amount of fresh Parsley until it is minced

Step 2 Boil Pasta
In a medium size pot with simmering hot water add the entire 16oz box of rotini pasta. It should take between 7 or 8 minutes to cook. DO NOT OVERCOOK. Consistency should be soft but VERYYY slightly firm. PLEASE taste pasta while your cooking to insure that you do not over cook it. NOONE wants gummy pasta.

Step 3 Once 8 minutes have passed, add pasta into strainer and rinse off with cold water. Once done add strainer back on top of pot and cover and let sit until it's ready to be used.
Cooking Tip- When cooking pasta or rice, IF you are not so sure whether it's done or not it's always good to take a fork and taste the pasta or rice so see if it's done or at the consistency that you want!

Step 4 Preheat fire to medium high heat. In a large pot add 1 heaping spoon (meaning over 1 tablespoon) of salted butter. Let sit until it melts and is at a slight simmer.

Step 5 Add 3/4 Cup Green Onion and 1/4 Cups Parsley and let saute for 4 minutes

Step 6 Add 12 ounces of Crawfish Tails and mix.

Step 7 Add 2 tablespoons of Tony Chachere's Creole Seasoning and mix. Let simmer for about 4 minutes

Step 8 Add 32 ounces of heavy whipping cream. Stir for 10 seconds.
NOTE- take a spoon and taste to see if the flavor is just right. IF you feel there is not enough seasoning add 1/2 TEASPOON of Tony Chachere's Creole Seasoning. Remember the flavor will increase once the sauce thickens so do not add too much of seasoning.

Step 10 Add Shredded Parmesan Cheese stir for 10 seconds and let cream mixture come to a boil. Let Cream mixture boil for 6 minutes OR until sauce thickens WARNING! Cream tends to rise at boiling point and will float over the pot so keep mixing the cream. If it rises too high then turn fire down ASAP. Do Not leave cream on the stove boiling. Monitor it at all times.

Step 11 Add 4 cups of Rotini Pasta into sauce. Mix and let simmer for 3 minutes.

Step 12 Serve HOT and enjoy

Troubleshooting- (Oil build up in pasta) Before I say this I have already made the necessary adjustments to the recipe shown above that will prevent this from happening. If your Crawfish pasta has oil grease build up an hour or several hours later after cooking. Decrease butter to 1 teaspoon.

Also if your pasta comes out gummy. To prevent this from happening you must follow the instructions given and taste the pasta while it is boiling.

Crawfish Monica #crawfish #louisiana #pasta

Crawfish Fettuccine

Happy Easter!!!!! Crawfish fettuccine is always a good side dish at your next crawfish experience!!! @cajuncrawfish.com for all you crawfish needs!!! Check out @kingkooker for your cast iron pots!!!

Real Cajun Crawfish Fettuccine (ABSOLUTELY DELICIOUS RECIPE)

This crawfish fettuccine was a huge hit at the party I made it for. Check out my recipe and see how I make it!

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Crawfish Fettuccine
Ingredients:
3 onions chopped
3 stalks celery chopped
2 bell pepper chopped
2 cloves garlic
3 sticks butter
1/4 cup flour
4 tbps chopped parsley
3 pounds crawfish tails
1 pint half and half
1 pound velveeta cheese
Nunu's Seasoning or other cajun seasoning
16 ounces fettuccine noodles cooked and drained
Parmesan Cheese

Recipe
Saute onions, bell pepper, celery, and garlic in butter until soft (about 15 minutes)
Add Flour to thicken, stir for about 4 minutes
Add half and half and velveeta cheese
Cook for 30 minutes
Add Nunu's seasoning or salt and pepper
Add cooked fettuccine noodles and mix thoroughly
put in a casserole dish and top with parmesan cheese (optional)
Bake at 350 degrees for 20 minutes covered
Also very good with Shrimp or Ground beef