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Crawfish Monica


By bouffe e bambini (Visit website)



As you all know my hubby is from New Orleans and we lived there together for a couple years so I am always cooking up something to remind of us of our time there. 
Jazz fest started this past weekend in New Orleans and was one of our favorite festivals. The food they serve at Jazz Fest is amazing. It's one of the things we would always look forward to. So one of the dished that I really love that they always serve is a dish called Crawfish Monica. So in honor of Jazz Fest this year I decided to make a batch myself. It turned out great. Little Milton even ate a huge bowl of it. I found the original recipe {HERE}


This is a very simple and elegant dish, and will impress your guests in a big way. It's also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat. 




1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat; OR
1 lb. oysters, drained and quartered.
1 stick butter (Do not use margarine.)
1 pint half-and-half or heavy cream
1 good-sized bunch green onions, chopped (tops, too) 


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