Crawfish Monica


• 1 pound cooked and drained pasta of your choice
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1 tablespoons minced garlic
• 2 teaspoons blackened seasoning
• ½ teaspoon salt
• ¼ teaspoon cayenne
• ¼ cup sherry wine
• 2 cups heavy cream
• ¼ teaspoon dried thyme
• 1 teaspoon chicken base
• 1 pound crawfish tails (precooked and peeled)
• ½ cup chopped green onions
• ½ cup chopped tomato
• 1 cup grated parmesan


In a large sauté pan or skillet, melt the butter and add olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic, blackened seasoning, salt, thyme, chicken base and cayenne cooking for 1 minute stirring constantly. Add sherry wine and cook over high heat until most liquid has evaporated. Add chopped tomato and sauté for one minute.  

Stir-in cream and simmer over lower heat for up to five minutes.  Add the crawfish tails and cook an additional 5 to 10 minutes until thickened and heated thoroughly.  Fold in green onions and ½ cup of parmesan cheese.  Add the warm pasta and toss to coat with the sauce. Remove from the heat and garnish with the remaining ½ cup of parmesan cheese.

Serve in a large martini glass and garnish with a sprig of fresh thyme and a whole boiled crawfish.