Crawfish Monica

Here?s a great recipe for this time of year when crawfish are starting to become a bit more plentiful (although maybe not cheap!). The sauce is smooth with a beautiful pinkish color. It is really good. 😀

Crawfish Monica

Yield: about 6 servings

1 pound crawfish tails
1 cup diced andouille sausage (see note below)
3/8 pound butter
1 tbsp crushed garlic
? cup diced onions
? cup diced celery
? cup diced red bell peppers
? cup diced green bell peppers
? cup sliced white button mushrooms
? cup diced tomatoes

12 oz. crawfish (or chicken) stock
? cup dry white wine
1 tbsp lemon juice
3/4 cup heavy whipping cream
1 tbsp tomato paste
3/8 cup flour
? cup dry white wine
1 tbsp lemon juice
3/4 cups heavy whipping cream
1 tbsp tomato paste
1 tsp dried tarragon
2 tbsp chopped parsley
? cup sliced green onions
1 tsp dried basil

salt and black pepper to taste



In a heavy saucepan, melt butter over medium-high heat. Add garlic, onions, celery, bell peppers, mushrooms, tomatoes and andouille. Saut? for 5 minutes or until vegetables are wilted. Sprinkle in flour slowly and blend well. Whisk in stock, white wine, lemon juice and tomato paste. Whisk well until all is blended. Bring to a simmer and hold for 10 minutes, stirring frequently. Add crawfish tails and the cream. Return to simmer and cook 10 minutes (add additional stock and/or cream, if necessary, to get a nice smooth, velvety consistency). Add basil, tarragon, parsley and green onions. Season to taste with salt and pepper. Remove from heat and toss with pasta.

Note: MrsSvelte said she would prefer that tasso be used in lieu of the andouille and I think this would work just fine. 😀 I also used some broader pappardelle noodles instead of the fettucine.