Andrew's Famous Crawfish Monaco

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My favorite dish to introduce someone to New Orleans cuisine

Preparation time: 30 mins
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 6-8


1 Med. Red Onion
1 Bunch of Celery
1 Bunch Green Onions
10-12 Cloves of Garlic
1 pint Half and Half
1 stick of Butter
1 lb. Frozen Crawfish Tails (HEB carries them)
1 package of Bowtie Pasta
Creole Seasoning (Tony Chachere's works best)


Thaw the Crawfish tails and dice the onion, celery, and garlic. Melt the butter in a large pot or skillet, you will be using this pot to mix everything later so you'll need the room. Sauté the onions, celery, and garlic together until they wilt and brown some…usually 15-30 minutes depending upon how hot you cook. Dump the crawfish tails, juice and all, into the pot. Sauté for 2-3 minutes. Begin cooking the Bowtie Pasta. Add the whole pint of Half and Half. Add about a tablespoon of Creole Seasoning to the mix. Stir it up and then bring to a boil. Simmer covered for about 10 minutes and then remove the top. Stir the green onions in, and continue stirring until desired sauce thickness is reached. Add more seasoning if needed. Once the pasta is done don't rinse it off with water, empty about half the bowtie pasta into the pot and continue adding noodles until you get to a good Crawfish/Noodle ratio…Mix together and you're ready to go…parmesan cheese works well on top of this.


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