CRAWFISH MONICA | THE NEW ORLEANS JAZZ FEST CLASSIC | COOKING FROM THE LOFT

Listen. It is A LOT easier than you think. In an hour or less, all these New Orleans flavors come together and a creamy, rich, with a heat back dish that is to die for. Get your french bread ready to sop up the sauce!

Here is what you do, but listen to your heart and see through your eyes while you make this dish:

Butter (1/2 - 3/4 stick)
Onion, chopped
3 - 4 cloves garlic, minced
1/2 cup white wine
1 lb. Crawfish tails (thawed)
Fresh parsley, chopped
Fresh tarragon, chopped
16oz of heavy whipping cream
1 tsp Crab Boil
Juice of 1/2 lemon
1 1/2 cups freshly grated parmesan cheese
1 Tbs (or to taste) Cajun seasoning or Old Bay Seasoning
Salt and Pepper to taste
1 lb Rotini pasta cooked to package instructions
Fresh green onion and parsley for garnish (chopped)

Cook pasta to package instructions. May be set aside.

Over medium heat, melt 1/2 stick butter and sautee onions until translucent and just browning. Add minced garlic and sautee about one minute. Add Cajun seasoning, white wine and lemon and let reduce. Add heavy cream, parsley, tarragon, Crab Boil and bring to a boil and let simmer about 5 minutes or until it begins to thicken. Add crawfish tails and incorporate. Add parmesan cheese.

Add pasta and incorporate until fully combined.

Garnish with parmesan, fresh parsley and green onions.

INSTA: @cookingfromtheloft

[Shadoweapers]

Your videos are so dam good every time! Genuinely happy when I see an upload from you, I'll be trying this dish this week!

[keedybaby]

Nola native here and the crab boil is one of my go too as well..