Crawfish Monica - The Recipe!!
7th Jul 12
Crawfish Monica was created by Pierre Hilzim of the Kajun Kettle Foods company and named after his wife. The dish is only on sale at their stall at the New Orleans Jazz & Heritage Festival. However, if you live in the US they will ship a Crawfish Monica kit to you with enough to feed 12 for a mere US$150. Sounds like a bargain to me.
The recipe below is drawn from a number of sources (as opposed to sauces) but the basic ingredients were confirmed by a taxi driver in New Orleans who claimed he had a friend who worked for the company! That's good enough for me.
Frankly, I prefer the non-cream option because it is crisper and is marginally healthier.
The Off The Record lab has been working on recreating the dish. Maybe you would like to have a go too. Let me know what you think.
1 pkt of spiral pasta
50 g of butter
2 litres of cream
3 tablespoons of cajun seasoning (I recommend Paul Prudhomme's Seafood Magic available at USA Foods in Moorabbin)
Louisiana Hot Sauce or Tabasco
1 cup of finely chopped green onions (optional)
3 cloves of garlic (finely chopped)
1 kg of crawfish tails (but as these are unavailable here I suggest you use yabbies - an excellent substitute - or shrimps or prawns)
QUICK RECIPE (WITHOUT THE CREAM OPTION)
Cook the pasta
Drain (but don't wash)
Add butter to frying pan and saute onions and garlic for 3 minutes
Add seafood seasoning - add more later if necessary
Add peeled yabbies, prawns or shrimps
Add a few dashes of Tabasco or Louisiana Hot Sauce
Add mixture to the pasta
I like to add a few pieces of cheese here to add texture to the mixture
Cook gently for 5 - 10 minutes until heated through.
Heat the butter in skillet until bubbly hot
Add seasoning and stir until well-blended
Add cream and cook until reduced by half
Add green onions, cooled pasta and peeled yabbies
Dixie or Abita beer.
James Boag's or Cascade Premium work for me. (Avoid the light ale).
Sauvingnon Blanc works too.