Name: Chef Paul Prudhomme’s Crawfish Monica Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 lb. of linguine pasta; 1 stick of unsalted butter; 1 cup of heavy cream; 1/4 cup of diced green onions; 1/2 cup of diced yellow onions; 1/2 cup of diced red bell pepper; 1/2 cup of diced celery; 2 cloves of garlic, minced; 1 tbsp of Creole seasoning; 1/2 tsp of paprika; 1/4 tsp of cayenne pepper; 1 lb. of crawfish tails, peeled and deveined; 1/2 cup of grated Parmesan cheese

Photos of Chef Paul Prudhomme’s Crawfish Monica Recipe

How To Make Chef Paul Prudhomme’s Crawfish Monica Recipe

This dish is a creamy pasta dish with crawfish tails, tossed in a spicy, tomato-based sauce and served with Parmesan cheese.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

Serves:

Ingredients

1 lb. of linguine pasta
1 stick of unsalted butter
1 cup of heavy cream
1/4 cup of diced green onions
1/2 cup of diced yellow onions
1/2 cup of diced red bell pepper
1/2 cup of diced celery
2 cloves of garlic, minced
1 tbsp of Creole seasoning
1/2 tsp of paprika
1/4 tsp of cayenne pepper
1 lb. of crawfish tails, peeled and deveined
1/2 cup of grated Parmesan cheese

Instructions

Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
In a large sauté pan over medium-high heat, melt the butter and add in the green onions, yellow onions, red bell pepper, and celery. Sauté until tender.
Add in the garlic and cook for an additional minute.
Add in the Creole seasoning, paprika, and cayenne pepper, and stir to combine.
Pour in the heavy cream and bring to a simmer.
Add in the crawfish tails and continue to cook for 2-3 minutes, until the crawfish are cooked through.
Add the cooked linguine to the pan and toss to combine with the sauce.
Serve hot, garnished with grated Parmesan cheese.