Crawfish Monica

Ingredients

• 1 lb crawfish tails, boiled and peeled
• 1 lb cooked rotini
• 1 small onion, finely chopped
• 1 bell pepper, peeled and finely chopped
• 1 stalk celery, peeled and finely chopped
• 1 jalapeño, peeled, seeded and finely chopped
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 1 stick butter
• 1 pt heavy cream (16 oz)
• 2½ tsp Cajun seasoning to taste
• 1½ tsp salt
• ½ tsp lemon pepper

Directions

1. Cook Pasta: Cook pasta al denté according to package directions and set aside.
2. Sauté Vegetables: Melt butter in a large pot over medium-high heat. Add vegetables and sauté 20 minutes until softened.
3. Add Garlic & Seasoning: Stir in garlic and half of the seasonings; sauté ~5 minutes more until fragrant.
4. Cook Seafood: Add seafood and sauté 5-6 minutes, just until cooked. Stir in heavy cream and remaining seasonings.
5. Simmer Sauce: Reduce heat to low and simmer 5-10 minutes, until the sauce thickens.
6. Combine: Add pasta, toss well, cover, and simmer 10 minutes, stirring occasionally.
7. Serve: Serve hot with French bread.

Chef's Notes

• If you don't have crawfish, you can substitute shrimp, crabmeat, or oysters.
• Bind equal parts of the butter with flour (~2 tbs or so) if you need to thicken the sauce. This is a beurre manié

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