Crawfish Monica is coming to your grocer!

[windowman]

http://blog.nola.com/judywalker/2009/05/monica.html

[Apostrophe (')]

...must forward to purchasing department of my local market...

[luvdancin]

Be still my heart....and my veins....and my butt!!!

[BigDag]

I'm glad that they will be able to cash in on their incredible creation.

But like many others on this bored, I have created my own version. Very close to the original, maybe better. I've prepared it for many through the years and have never had a complaint.

[pokerchick66]

I'm glad that they will be able to cash in on their incredible creation.

But like many others on this bored, I have created my own version. Very close to the original, maybe better. I've prepared it for many through the years and have never had a complaint.

Thank you, I feel the same way. In fact, I think mine is much better. Theirs is too plain. It's not hard to make, either.



I have been quit for 4 Days, 20 hours, 36 minutes and 37 seconds (4 days). I have saved $8.74 by not smoking 58 cigarettes. I have saved 4 hours and 50 minutes of my life. My Quit Date: 5/18/2009 12:00 AM

[McGregor]

But like many others on this bored, I have created my own version. Very close to the original, maybe better. I've prepared it for many through the years and have never had a complaint.

recipe?

[steeleye]

recipe?

I would be very interested in Dag's, but here's mine. Adapted from a recipe originally posted by ecdoesit on the bored back in 2006. (Have I been on this bored that long?)

2lbs crawfish tails or shrimp
1/2 pint 1/2 & 1/2
1/2 pint heavy cream
1/4 lb butter
1 bunch scallions, chopped, green parts too
8 cloves chopped garlic
4-5 tbs Tony's or other Creole seasoning
1 lb rotini pasta

While pasta cooks for 10-12 minutes, melt butter in large pot & saute scallions and garlic for 4-5 minutes over low-medium heat, add Tony's and saute another minute, add crawfish and saute for 4-5 minutes more. Add creams and saute another 5-10 minutes. Taste for seasoning and add more Tony's to your taste. Drain pasta and add to mixture. Let sit for 10 minutes over very low heat, stirring often. Serve immediately with lots of French bread and a good reisling.

[McGregor]

Thanks. I may try that tomorrow!

I'd love to see them all. anyone else?

[festbabe]

I would be very interested in Dag's, but here's mine. Adapted from a recipe originally posted by ecdoesit on the bored back in 2006. (Have I been on this bored that long?)

2lbs crawfish tails or shrimp
1/2 pint 1/2 & 1/2
1/2 pint heavy cream
1/4 lb butter
1 bunch scallions, chopped, green parts too
8 cloves chopped garlic
4-5 tbs Tony's or other Creole seasoning
1 lb rotini pasta

While pasta cooks for 10-12 minutes, melt butter in large pot & saute scallions and garlic for 4-5 minutes over low-medium heat, add Tony's and saute another minute, add crawfish and saute for 4-5 minutes more. Add creams and saute another 5-10 minutes. Taste for seasoning and add more Tony's to your taste. Drain pasta and add to mixture. Let sit for 10 minutes over very low heat, stirring often. Serve immediately with lots of French bread and a good reisling.

Be still my heart.

[steeleye]

Be still my heart.

Just teasing you, Heathory.

[pokerchick66]

Thanks. I may try that tomorrow!

I'd love to see them all. anyone else?

I have one in our first Threadhead cookbook. Here ya go:

Ingredients

1 lb. crawfish tails
1 lb. bowtie pasta
1 chopped bellpepper
I bunch chopped green onions
3 cloves chopped garlic
2 TB. parsley
2 TB. flour
1/2 to 3/4 cup of milk
1 pint Half & Half
1/2 CAP (not cup) Zatarain's crab boil
Tony Chachere's creole seasoning to taste

Saute bell pepper, green onion and garlic in butter. Add crawfish tails that have been seasoned with Tony's. Add parsley and crab boil. Stir and simmer for about 5 min. over medium heat. Add flour to mixture and cook till the rawness is out (a few minutes). Add milk and bring to light boil to thicken. Add half & half and season to taste with Tony's. Cook until sauce thickens (5 min.). Add cooked, drained pasta to sauce and stir. Cook over low heat for about 10 minutes or until desired thickness. Serve and enjoy. :)




I have been quit for 4 Days, 22 hours, 36 minutes and 25 seconds (4 days). I have saved $8.89 by not smoking 59 cigarettes. I have saved 4 hours and 55 minutes of my life. My Quit Date: 5/18/2009 12:00 AM

[ohio]

I have one in our first Threadhead cookbook.
And everyone should have a copy, along with the second Threadhead Cookbook, both available now at threadheads.org (http://threadheads.org)!

and now, back to the show....

[McGregor]

I would be very interested in Dag's, but here's mine. Adapted from a recipe originally posted by ecdoesit on the bored back in 2006. (Have I been on this bored that long?)

2lbs crawfish tails or shrimp
1/2 pint 1/2 & 1/2
1/2 pint heavy cream
1/4 lb butter
1 bunch scallions, chopped, green parts too
8 cloves chopped garlic
4-5 tbs Tony's or other Creole seasoning
1 lb rotini pasta

While pasta cooks for 10-12 minutes, melt butter in large pot & saute scallions and garlic for 4-5 minutes over low-medium heat, add Tony's and saute another minute, add crawfish and saute for 4-5 minutes more. Add creams and saute another 5-10 minutes. Taste for seasoning and add more Tony's to your taste. Drain pasta and add to mixture. Let sit for 10 minutes over very low heat, stirring often. Serve immediately with lots of French bread and a good reisling.

Would you need to alter that recipe at all if you used shrimp instead of crawfish?

Shrimp Monica doesn't have quite the same ring to it, does it? :p

[steeleye]

Would you need to alter that recipe at all if you used shrimp instead of crawfish?

Shrimp Monica doesn't have quite the same ring to it, does it? :p

No, Mac. If I use shrimp I usually get the little ones, or I'll cut the larger ones in half so they're about the same size as the rotini. I have also used crab meat, but I prefer crawfish or shrimp.

[steeleye]

And I tell everyone it's "Seafood Monica."

[McGregor]

No, Mac. If I use shrimp I usually get the little ones, or I'll cut the larger ones in half so they're about the same size as the rotini. I have also used crab meat, but I prefer crawfish or shrimp.

thanks steeleye, I bought small one's so good to go.

I know frozen crawfish are obviously not prefered but are they any good? B/c I don't really think frozen shrimp are worth a damn, same deal?

[steeleye]

thanks steeleye, I bought small one's so good to go.

I know frozen crawfish are obviously not prefered but are they any good? B/c I don't really think frozen shrimp are worth a damn, same deal?

I can only get the frozen up here, but have had good success with the taste of them. Crawfish have a higher fat content than shrimp, so the dish tastes a bit richer with crawfish. But with all that butter and cream, the fat content is through the roof no matter which you use. I think you'll be pleased with the shrimp version.

[Baconwrapped]

now if only we could get chochon de lait po'boys near us as good as they serve at fest! :D

[festivalgirl]

The frozen Crawfish Monica will be available in a 46-ounce microwavable container and will include 28 ounces of the creamy crawfish tails mixture and 18 ounces of pre-cooked rotini pasta.It's enough for five to seven servings, and will cost around $17.99. The cost works out to about $3 a serving, or a little more than half of what a serving costs at the festival.

5 -7 Non-Threadhead servings!!

[steeleye]

now if only we could get chochon de lait po'boys near us as good as they serve at fest! :D

As soon as I figure out the recipe, I'm gonna franchise it and become the Ray Kroc of pork.

[almarco]

As soon as I figure out the recipe, I'm gonna franchise it and become the Ray Kroc of pork.

Steeleye , king of the other white meat?

[Baconwrapped]

Another ace Monica-esque recipe, from Chuck Taggart at Gumbopages.com:

http://www.gumbopages.com/food/seafood/crawfish-pasta.html

[Michelino]

I really think Chef Paul Prudhomme started it all with "Pasta Mardi Gras" in the early eighties. That recipe has more seafood and is more colorful..but the basic cream, butter, seafood is there...and..well, as you know my main complaint,...another good thing is that the pasta iwasn't overcooked...yesterday.

[Belle]

Just my opinion but this is like trying to substitute Stouffer's Chicken enchiladas for my homemade reciepe...It is never as good from the kitchen..

[BigDag]

Frozen crawfish work just fine. Hell, that's the only option you have eight months out of the year.

[mightyradgumbo]

Frozen crawfish work just fine. Hell, that's the only option you have eight months out of the year.

I was going to say that Dag...Very good

[MaloGator]

I have one in our first Threadhead cookbook. Here ya go:

Ingredients

1 lb. crawfish tails
1 lb. bowtie pasta
1 chopped bellpepper
I bunch chopped green onions
3 cloves chopped garlic
2 TB. parsley
2 TB. flour
1/2 to 3/4 cup of milk
1 pint Half & Half
1/2 CAP (not cup) Zatarain's crab boil
Tony Chachere's creole seasoning to taste

Saute bell pepper, green onion and garlic in butter. Add crawfish tails that have been seasoned with Tony's. Add parsley and crab boil. Stir and simmer for about 5 min. over medium heat. Add flour to mixture and cook till the rawness is out (a few minutes). Add milk and bring to light boil to thicken. Add half & half and season to taste with Tony's. Cook until sauce thickens (5 min.). Add cooked, drained pasta to sauce and stir. Cook over low heat for about 10 minutes or until desired thickness. Serve and enjoy. :)




I have been quit for 4 Days, 22 hours, 36 minutes and 25 seconds (4 days). I have saved $8.89 by not smoking 59 cigarettes. I have saved 4 hours and 55 minutes of my life. My Quit Date: 5/18/2009 12:00 AM



Sorry, PC, but I call shennigans on the bowtie pasta...we all know it's the fusilli corkscrew fun stuff.

[pokerchick66]

Sorry, PC, but I call shennigans on the bowtie pasta...we all know it's the fusilli corkscrew fun stuff.

Scuse me darling, I should have put the name of the recipe above the ingredients . . . it's Monica's Crawfish Monica. And Monica prefers the bowtie to the rotini. It's much more fun! ;)




I have been quit for 6 Days, 56 minutes and 48 seconds (6 days). I have saved $10.87 by not smoking 72 cigarettes. I have saved 6 hours of my life. My Quit Date: 5/18/2009 12:00 AM

[McGregor]

thanks for the recipies everyone, I sort of followed all of them

really good and really easy

did I mention cheap too?

[Chas_P]

I have been quit for 4 Days, 20 hours, 36 minutes and 37 seconds (4 days). I have saved $8.74 by not smoking 58 cigarettes. I have saved 4 hours and 50 minutes of my life. My Quit Date: 5/18/2009 12:00 AM

WTG!!!!!:D

[pokerchick66]

WTG!!!!!:D

lol, ty! :)




I have been quit for 6 Days, 19 hours, 51 minutes and 39 seconds (6 days). I have saved $12.28 by not smoking 81 cigarettes. I have saved 6 hours and 45 minutes of my life. My Quit Date: 5/18/2009 12:00 AM

[festfreak]

Hey Steeleye and PC, how many servings do each of your recipes make? Inquiring minds want to know...

[steeleye]

Hey Steeleye and PC, how many servings do each of your recipes make? Inquiring minds want to know...

8-10, depending on the size of the bowl.

[pokerchick66]

Hey Steeleye and PC, how many servings do each of your recipes make? Inquiring minds want to know...

OMG, I have no idea. It makes a big dutch oven of it, though. I think it's enough for dinner and leftovers, too. I think I get the 16 oz. box of pasta.

[festfreak]

Thanks! Can't wait to try it out!

[Staxsun]

8-10, depending on the size of the bowl.

Depends on the size of the eater!!!!

[groovy1967]

It's the smokiness of Crawfish Monica that keeps me coming back for more. These recipes that you guys have graciously posted, as well as the one on Gumbo Pages, all pretty much have the same ingredients, so what makes it smokey? Is that something in the Creole seasoning?

Is the smokey flavor present in your versions? If not, I'd consider either lightly smoking the crawfish tails with some mild wood or just putting the whole Dutch oven filled with everything into the smoker for a few minutes to absorb the smoke. Of course, I would think either of those ideas would run the risk of smoke overpowering the flavor of the dish.

[Amy Winette]

I've had it shipped before many times and it's not cheap. Wish it would come to my grocery store, that's a great price! What are the chances of it coming to Boulim's in Idaho, not good I imagine ;)

[mdfest]

Monica quit smokin 63658827630953812 seconds ago

[ohio]

It's the smokiness of Crawfish Monica that keeps me coming back for more. These recipes that you guys have graciously posted, as well as the one on Gumbo Pages, all pretty much have the same ingredients, so what makes it smokey? Is that something in the Creole seasoning?

Is the smokey flavor present in your versions? If not, I'd consider either lightly smoking the crawfish tails with some mild wood or just putting the whole Dutch oven filled with everything into the smoker for a few minutes to absorb the smoke. Of course, I would think either of those ideas would run the risk of smoke overpowering the flavor of the dish.
A drop or two of Liquid Smoke would work easily.

[pokerchick66]

Monica quit smokin 63658827630953812 seconds ago

Bite me, Bri.