"I think we're here for each other."-Carol Burnett
I'm still juggling two blogs, primarily because I don't like either one enough to make a decision. So, for now, I'll use both blogs with a link to each other and use them in different ways. I'll use the wordpress blog for my thoughts and musings and I'll use this one for recipes, books and interesting things I want to record.
Yesterday I cooked a New Orleans dish for my family. This is a crawfish/pasta dish that was made famous at JAZZFEST.
The person who first combined the ingredients for this dish trademarked the name of the recipe and tries to keep the ingredients secret. But, anyone from New Orleans can not only figure out what those ingredients are, but can add a few flourishes to improve the dish. The trademark protects the recipe title, so we have to give it a different name. I call mine Crawfish Monique. Enjoy!
Crawfish Monique
1 pound rotini pasta, cooked and drained well.
1 stick butter (Do not use margarine)
1 yellow onion, finely diced
5 cloves garlic, mashed then chopped
1 pound crawfish tails (frozen from Walmart)
1 tablespoon creole seasoning (Toney's or Zatarain's)
6 tablespoons grated Parmesan cheese
1 pint half and half
1/2 pint chicken broth
2 bunches green onions (use only green tops, sliced
thinly)
Cook pasta according to package directions, drain well and set aside. Melt butter in a large pot and saute yellow onions for two minutes. Add garlic and saute for one minute. Add crawfish and saute for two minutes. Add half and half and chicken stock. Mix well and begin adding creole seasoning a half teaspoon at a time, tastin after each addition. Stop when mixture suits your taste. Simmer for 5-10 minutes over medium heat until sauce thickens. Add pasta and toss well. Let sit for 10 minutes over very low heat, stirring often. When sauce coats pasta completely add Parmesan cheese and green onions. Remove from heat and allow to stand for another 30 minutes. Green onions should be slightly crispy.
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