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!
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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 Crawfish Bisque

Crawfish Bisque with Rice and French Bread
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
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Rate this recipe!
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Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Here's What You Need
For stuffing the heads
For the bisque
Here's What You Do
To stuff the heads
  1. Set aside about 1/4 cup of the crawfish tails.
  2. Place the remaining tails into a food processor and grind until fine, place in a bowl.
  3. Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails.
  4. Place the onions, celery, garlic and parsley in the food processor and chop until very fine.
  5. Place the vegetables in the bowl with the crawfish and make sure to include any juice generated by the food processing.
  6. To the bowl add the eggs, creole seasoning and pepper.
  7. Add the breadcrumbs, starting with about 1 cup. Mix all together with your hands. Add more breadcrumbs as needed to make sure it holds together.
  8. Stuff the crawfish heads with the filling. Starting on the wider end of the head’s opening, use your left index finger to spread the shell open, place filling into the head and stuff it tightly with your right index finger. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes.
  9. Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. Set aside.
To make the bisque:
  1. Place the tail meat in a bowl, sprinkle with creole seasoning and set aside.
  2. Place 8 cups of crawfish stock in a stock pot and warm until almost boiling.
  3. Heat the vegetable oil in a large cast iron dutch oven over high heat.
  4. When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Add the trinity (yellow onions, celery and bell peppers) into the roux and stir constantly until softened, about 8 minutes.
  5. Add the garlic, about 2/3 of the green onions and the creole seasoning. Stir until blended and becoming aromatic, about 2 minutes.
  6. Add the crawfish tails in about four batches and the tomato sauce, stir to mix well.
  7. Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle.
  8. Continue this, one ladle at a time, until about half of the stock has been added, then you can add the balance of the stock and mix together very well. Make sure there are no lumps.
  9. Bring the bisque to a high boil, reduce heat to a medium simmer and let it simmer for about 15 minutes uncovered.
  10. Add the stuffed crawfish heads and return to a boil.
  11. Once it boils, lower the heat to a simmer, cover and continue to simmer for about 45 minutes to 1 hour. Stir often to keep the heads off the bottom of the pot.
  12. Add some of the reserved stock if it gets too thick.
  13. After 45 minutes add the parsley and stir well.
  14. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Sprinkle chopped green onions on top.
Recipe Notes

If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.

If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.

Cut the prep time down-get some help stuffing the heads-that's where the time is involved!

Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.

Nutrition Facts
Cajun Crawfish Bisque
Amount Per Serving
Calories 485 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 268mg 89%
Sodium 824mg 34%
Potassium 475mg 14%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 37g 74%
Vitamin A 36%
Vitamin C 52%
Calcium 17%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.