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Old 01-14-2011, 02:57 PM
Location: At your mama's house
966 posts, read 1,684,336 times
Reputation: 1143


I'm basing this off of the Crawfish Monica that I would get whenever I would go down to New Orleans for Jazzfest. I hope you all enjoy this as much as I do! I served it for a Christmas party and it was a huge hit.

If you don't have crawfish available in your area, shrimp is a perfect substitute.

I also add asparagus.

1 lb. shrimp and/or crawfish tails and/or scallops

1 stick butter (Do NOT use margarine.)

1 pint half-and-half (Don't eat this everyday!)

1 good-sized bunch green onions, chopped

1 1/2 tablespoon or two minced garlic

1 bunch of asparagus, chopped

1-2 tbs Tony Chachere's Creole Seasoning (no, Old Bay is not a good substitute for this)

1 lb. cooked Rotelli pasta (I use the Ronzoni brand)

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.

Melt butter in a large pot and sauté onions, garlic, and asparagus for 3 minutes.

Add the seafood and sauté for 2 minutes.

Add the half-and-half, then add several big pinches of Creole seasoning.

Cook for 5 - 10 minutes over medium heat until the sauce thickens.

Add the pasta and toss well.

Let it sit for 10 minutes or so over very low heat, stirring often.

Serve immediately.

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