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.

Sensation Salad

Sensation Salad on a white platter with salad tongs
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Here's What You Need
For the Dressing
For the Salad
Here's What You Do
  1. Mix the ingredients for the Dressing together in a jar or a small bowl and set aside.
  2. Trim the hard, white centers from the lettuce. Wash and dry the lettuce, then tear or chop it into bite size pieces and place on a large platter or in a large salad bowl.
  3. Sprinkle chopped parsley and Romano cheese on top of the lettuce.
  4. Sprinkle on the blue cheese (if using).
  5. Shake or whisk the dressing to mix well and ladle as much as you like on the lettuce.
  6. Toss the lettuce, cheese and dressing until all the lettuce leaves are well coated.
Recipe Notes

This makes a great side salad for jambalaya, etouffe or gumbo or an entree salad with some grilled chicken or shrimp. Any leftover dressing can be kept in the refrigerator for a couple of weeks. Just pour it on lettuce topped with Romano cheese for a quick treat.

Nutrition Facts
Sensation Salad
Amount Per Serving
Calories 298 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 22mg 7%
Sodium 403mg 17%
Potassium 302mg 9%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 10g 20%
Vitamin A 111%
Vitamin C 53%
Calcium 29%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Brussels Sprouts with Pancetta

Roasted Brussels Sprouts with Pancetta in a cast iron skillet

Brussels Sprouts is the ultimate side dish…it makes the whole meal special. Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.

Roasted Brussels Sprouts with Pancetta
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Roasted Brussels Sprouts with Pancetta
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Servings Prep Time
6 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 137
Here's What You Need
Here's What You Do
  1. Trim the end off the Brussels sprouts, remove outer leaves and slice in half length-wise.
  2. Rinse Brussels in a colander and set aside.
  3. Preheat oven to 425 degrees.
  4. Add the diced pancetta to a cold cast iron pan (or other heavy bottom-oven safe pan).
  5. Turn the heat to medium high under the pan and sauté the pancetta to render out the fat.
  6. Once the pancetta has rendered, remove it (but leave the fat) from the pan and set aside to drain on a paper towel, reserve for to use later.
  7. Add the chopped garlic and stir in the pancetta fat for about a minute.
  8. Add the Brussels sprouts to the pancetta fat and sauté over medium high heat until starting to brown on the edges, about five minutes.
  9. Add the thyme, salt and pepper and chicken stock and mix well.
  10. Continue to sauté for about 5 minutes over medium high heat while the stock reduces slightly.
  11. Place the cast iron pan in the 425 degree oven and roast for about 10 minutes or until Brussels sprouts are tender but firm when probed with a toothpick. You do not want them soft, just barely tender.
  12. Remove from the oven and add back the fried pancetta and squeeze some lemon juice over the brussels sprouts. Taste and add more salt and pepper if needed. Mix well and serve.
Recipe Notes

Pancetta can be fairly salty, so you should only salt it slightly at first. Taste at the end and add more salt if desired.

Make sure to get the diced pancetta. The thinly sliced pancetta may scorch in a hot oven.

Pancetta is similar to bacon in that it is made from cured pork belly, but it is not smoked as bacon is. Bacon is a good substitute for pancetta in this dish, but the flavor profile may be altered slightly depending on how the bacon was smoked.  Other substitutes-prosciutto and Canadian bacon! I’m betting that it will still be delicious.

It is best to prepare this in a cast iron skillet because it can go from the stove top to the oven.  If you don't have a cast iron skillet, use a heavy bottom, oven safe skillet. If you have neither, after sauteing the brussels sprouts in the herbs and stock, place them in a prepared, heavy backing sheet for the oven.

Nutrition Facts
Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
Amount Per Serving
Calories 137 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 20mg 7%
Sodium 502mg 21%
Potassium 318mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 11%
Vitamin C 110%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.