Crawfish Monica

Ingredients

• 1 stick butter
• 1 lb crawfish tails, boiled and peeled
• 1 pt heavy cream (16 oz)
• 1 small onion, finely chopped
• 1 bell pepper, peeled and finely chopped
• 1 stalk celery, peeled and finely chopped
• 1 jalapeño, peeled, seeded and finely chopped
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 2½ tsp Cajun seasoning to taste
• 1½ tsp salt
• ½ tsp lemon pepper
• 1 lb cooked rotini

Directions

1. Cook pasta al dente according to the package directions and set aside.
2. Melt the butter in a large pot over medium high heat and sauté the vegetables for 20 minutes.
3. Add the garlic and half of the seasonings and sauté for another 5 minutes or so.
4. Add the seafood and sauté for about 5-6 minutes, then add the heavy cream and the rest of the seasonings. Reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
5. Add the pasta, toss well and simmer covered for 10 minutes, stirring occasionally. Serve with French bread

Chef's Notes

• If you don't have crawfish, you may substitute shrimp, crabmeat, or oysters.
• Bind equal parts of the butter with flour (~2 tbs or so) if you need to thicken the sauce. This is a beurre manié