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This is a throw out the diet book and the scales kind of recipe that is so buttery, creamy delicious you Crawfish Monicawon't even think about the calories.   Yes it's rich, but it's the kind of rich that is so damn good it makes you want to hurt somebody!!    

This dish is served at and made famous by the New Orleans Jazz and Heritage Festival.  At the Festival it is usually served with a shaped pasta of some kind, but I love it with fettuccini.

Crawfish tail meat is not always easily procured so if you can't find it locally, you can order it on line.   This recipe is exceptionally good with nice big shrimp as well.  Get the best shrimp you can afford for this recipe.

Get a nice fresh loaf of crusty bread, a crispy green salad and a bottle of really good white wine to go with this dish.  

    2        large    cloves of garlic - chopped
    1/2    bunch    green onion - chopped
    4       Tbsp    butter
    1/2    cup    heavy cream
    1/2    cup     sour cream
    1       pound    crawfish tail meat with liquid or large shrimp
            cayenne pepper (or Tony Chachere's)
            fettuccine - cooked to al dente
            fresh grated Parmesan if desired

1.  Saute green onion and garlic in butter till garlic barely starts to color.  

2.  Add plenty of Tony Chachere's or cayenne pepper and crawfish (or shrimp) and saute till good and hot or shrimp have turned pink.

3.  Add sour cream and heavy cream and stir till well incorporated.  Bring up heat almost to a boil and
simmer for a couple of minutes.

Serve over fettuccine, top with a sprinkle of green onion and some good Parmesan.