Crawfish Monica

Crwafish Monica on a white plate with green salad and french bread

Crawfish Monica, the most popular dish at the New Orleans Jazz Festival-succulent crawfish tails cooked in rich and spicy cream sauce, then tossed with pasta. It’s great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This is Sweet Daddy D’s version of the dish created in the early-1980’s which became a New Orleans classic in a short period of time. 

Crwafish Monica on a white plate with green salad and french bread
Crawfish Monica
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Crwafish Monica on a white plate with green salad and french bread
Crawfish Monica
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Here's What You Need
Here's What You Do
  1. Cook the pasta to al denté according to the package direction.
  2. Reserve about 1/4 cup of the pasta cooking water before you drain the pasta. Drain but do not rinse, return the pasta to the pot, add the cooking liquid and about 2 tablespoons of olive oil and mix well. Set aside, covered to keep warm.
  3. In a large sauté pan, melt the butter over medium high heat until frothy.
  4. Add the yellow onions and saute until soft, about 8 to 10 minutes.
  5. Add the garlic and continue to saute until aromatic, about 2 minutes.
  6. Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
  7. Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
  8. Add the cream and lemon juice, stirring and shaking the pan until well blended.
  9. Simmer on low for a few minutes until it begins to slightly thicken.
  10. Add the crawfish tails a few at a time and stir well to blend completely.
  11. Allow the crawfish tails to only warm through, then add the green onions and parsley.
  12. Mix well and simmer about two minutes.
  13. Add in the cooked pasta a little at a time. Stir completely until all the pasta is coated with the sauce and the crawfish are distributed throughout. You may not use all the pasta because you want it to be creamy with a good coating of sauce over all the pasta.
  14. Stir in about 1/2 cup of the Parmesan cheese and mix well.
  15. Remove from the heat. When serving, sprinkle more parmesan cheese on top.
Recipe Notes

Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle.

Louisiana Crawfish tails are the very best because they contain some sweet crawfish "fat" which adds a great depth of flavor. You can usually find them frozen at the seafood market or better grocery stores or online at Amazon.  If you have to use imported crawfish tails, I strongly suggest rinsing them before using. Often the imported crawfish will be slightly bitter unless rinsed.

Nutrition Facts
Crawfish Monica
Amount Per Serving
Calories 588 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 279mg 93%
Sodium 627mg 26%
Potassium 168mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 29g 58%
Vitamin A 46%
Vitamin C 18%
Calcium 24%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Twice Baked Potatoes

cajun twice baked potato with parsley garnish on a white dish
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Here's What You Need
Here's What You Do
  1. Bake potatoes in an oven at 400 for about 45 minutes to 1 hour or until softened. (See Notes)
  2. Remove from the oven and allow the potatoes to cool.
  3. Slice the tops off the potatoes lengthwise and scoop out the potato, leaving a bowl or boat. See Notes.
  4. Place all the scooped-out potato in a bowl. Using a potato masher, smash the potatoes.
  5. Add the butter and mix into the potatoes. Warm the milk in the microwave and add it to the potatoes a little at a time (may not use the whole cup), blending and stirring until you have slightly thick, lumpy “mashed potatoes”. (see Notes)
  6. Add creole seasoning and sour cream and mix well. (see Notes)
  7. Add cayenne pepper (if using), kosher salt, white pepper and garlic powder, green onions and cheese and mix well until thoroughly blended.
  8. Spoon the mixture back into hollowed out potato shells and cover with cheese. Place a couple of small tabs of butter on top of each potato.
  9. Place in an oven proof baking dish and bake at 350 degrees for about 30 minutes or until the cheese begins to brown.
Recipe Notes

Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.

To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.

You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.

Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.

Grating the cheese yourself provides the best results, but pre-grated cheese works well also.

This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.

 

Nutrition Facts
Cajun Twice Baked Potatoes
Amount Per Serving
Calories 788 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 185mg 62%
Sodium 1112mg 46%
Potassium 876mg 25%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%
Vitamin A 53%
Vitamin C 66%
Calcium 96%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun White Beans with Shrimp

white beans with shrimp in a bowl with rice and parsley garnish
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Soak the beans. See Notes
  2. Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
  3. Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
  4. Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
  5. Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
  6. Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
  7. Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
  8. Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
  9. Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
  10. At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
  11. Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
  12. Add the shrimp by hand, a few at a time, and mix in thoroughly.
  13. Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
  14. Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
  15. Remove the bay leaves and serve over long grain rice.
Recipe Notes

The beans will soften quicker if they are soaked prior to cooking.  According to Camellia Beans, there are three easy ways to do this. I usually use the one-hour quick method. Read about them here.

Liquid Crab Boil is a liquid seasoning Zatarain's and used in boiling seafood in Louisiana. It is concentrated and very potent, so resist the urge to use more than called for until you taste the beans. I have ruined dished before by using a little too much Liquid Crab Boil. It's a unique flavor and cannot be easily duplicated. You can buy some here. Substitute some cayenne pepper to taste if you can't get the Crab Boil, you'll miss the distinct flavor but you'll get the heat.

This recipe was developed using Great Northern Beans, but it can be made with Navy Beans with no change in flavor or even Red Kidney Beans with a very slight change in texture and flavor.

This recipe is best if you can use some homemade shrimp stock. I realize not everyone has some in the freezer, so if you want to make some from the shrimp heads and shells, read this. If not, this recipe is still very good with some commercial chicken stock or seafood stock.  Just click those links and buy some.

I recommend not salting your beans until the end. There are a couple of reasons for this and you should check out my article on beans so that you can learn more about it.

 

Nutrition Facts
White Beans with Shrimp
Amount Per Serving
Calories 306 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 90mg 30%
Sodium 834mg 35%
Potassium 643mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 3g
Protein 20g 40%
Vitamin A 9%
Vitamin C 16%
Calcium 8%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.