Crawfish Monica

This is one of the most popular dishes at the NOLA Jazz Fest. I knew I had to try it since I just had leftover crawfish tails from a crawfish boil.

1lb crawfish tails, boiled and peeled OR 1lb lump crabmeat OR 1lb oysters, drained and quartered (gross!)
1 stick butter (NO Margarine)
1 pint half and half
1 good sized bunch of green onions, chopped
3-10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1lb. cooked pasta (use your fav)

In a large pot saute onions and garlic for about 3 min. Add seafood and saute for about 2 min. Add the half and half, then several big pinches of Creole Seasoning, (I used Louisiana Brand) tasting before the next pinch until you think it's just right. Cook for 5-10 min over med heat until the sauce thickens. (It was a LONG 10 min for me so finally I threw a tbls of flour in there to speed the process up). Let it sit for 10 min over very low heat, stirring often. (I omitted this part cause I was hungry, but I'm sure this is where the sauce gets thicker). Serve immediately, with lots of french bread.

**This recipe even says Look, relax! Just don't eat this everyday...!!! Thought that was hilarious :)

**The only thing I would really change is not adding the seafood so early. Since I had to cook my sauce for a little while, I would suggest adding it later on in the cooking process of the sauce**

**Oh and don't skimp on the garlic or onions. If you notice those are really the only key ingredients to add flavor... VERY important to not skimp**


Mike Anderson's Spinach & Artichoke Dip

Just had this last night at Markus' friend Blake's wedding. Their reception was on the side porch at Mike Anderson's Restaurant. I forgot how much I love their version. So here it is!

3 ½ tsp Fresh Minced Garlic
1 cup Half and Half

1 ¼ cup Olive Oil
1 cup Chopped Artichoke Hearts
6 slices Jalapeño Slices (Chopped), pickled
1 1/2 tbsp Jalapeño Juice
1 lb Velveeta Cheese (cubes)
1 and 1/2 tsp Black Pepper
2 ¾ tbsp Light Roux
¼ lb Spinach, frozen/chopped
½ lb Boiled Shrimp
3 ½ cups Yellow Onions (Chopped)


  • Sauté garlic in oil until golden brown.
  • Add onions. Cover and simmer 15 to 20 minutes over low heat.
  • Add artichoke hearts, jalapenos, jalapeno juice and black pepper.
  • After the artichoke hearts start to break apart, add light roux. Stir well.
  • Add spinach.
  • Gradually stir in half-and-half. Slowly heat.
  • Add Velveeta cheese and stir until melted.
  • Add chopped shrimp and stir.
  • Serve with chips or toast points.


Louisiana Crawfish Pies

Photo from Louisiana Cookin Magazine
I was lucky enough to go to a crawfish boil on Thursday and brought some tails home :) Here's what I'll be fixin'!!! Nothing beats south La. in the spring... Crawfish boils are the best!

1 stick salted butter
1 c finely chopped onions
1 c finely chopped green bell peppers
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 tbls tomato paste
1 tsp paprika
1/2 c water
2 tbls cornstarch, dissolved in 1 cup water (a slurry)
1 lb peeled La. crawfish tails
1/4 c chopped green onions, green part only
2 tbls chopped fresh parsley leaves
6- 3inch pie shells or 1-9inch pie shell, prebaked according to pkg directions

Heat butter in a medium saucepan over medium heat. Add onions and bell peppers and cook, stirring, until soft and lightly golden, about 6 minutes.

Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes.

Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasoning to taste.

Remove mixture from heat and cool. Spoon mixture into the pre-baked pie shells. Place on a baking sheet and bake at 350°F until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 to 18 minutes for a 9-inch shell.

from Louisiana Cookin Magazine February 2010


Spicy Fried Shrimp /AKA: Bang Bang Shrimp

This is almost verbatim to the Bang Bang Shrimp at Bonefish Grill which I so dearly love!

1/2 cup mayo
1 tbls plus 1 tsp Asian chili sauce
2 tsp honey

Vegetable oil, for frying
2 Large eggs
3/4 cup flour
1/2 cup cornstarch
Salt & pepper
1-3/4 lb small shrimp, peeled and deveined
Green onions for garnish

Make sauce, mix mayo, chili sauce, honey, 1/4 tsp salt and 1 tsls water in a large bowl; set aside.

Prepare shirmp. Heat 2-in oil in a dutch oven (or heavy pot) on med heat until deep fry thermometer registers 350 degrees. Meanwhile, whisk eggs in shallow bowl. Whisk the flour, cornstarch and 1 tsp of salt and 1 tsp of pepper in another shallow bowl.

Working in batches, dredge the shrimp in flour mixture, shake off excess, dip in the beaten eggs, then return to flour mixture, turning to form a thick crust. Fry the shrimp in hot oil until lightly golden (1-2 min) adjusting the heat to maintain needed oil temp. Put on paper-towel- lined plate.

Toss shrimp with the prepared sauce. Top shrimp with green onions for garnish.
from Food Network Magazine April 2010

**I tried this (without frying the shrimp) and it tastes JUST like the Bang Bang Shrimp. Great either fried or plain with sauce!!


Chewy Praline Bars

I have an A+ by this recipe.  I stumbled across this as I was digging through my "Sweets" recipe box.  It's so incredibly amazing!  If you LOVE pralines, you will enjoy this chewy version :)

1-3/4 c unsifted all-purpose flour
1/2 tsp salt
1/3 c unsalted butter, room temp
1/3 c solid vegetable shortening
1-1/2 c packed light brown sugar
1 egg
1 tsp vanilla
1 cup chopped pecans
1 c white vanilla-flavored baking chips

Heat oven to 375 degrees. Coat 15x10x1 jelly roll pan w/ cooking spray.

Combine flour and salt in small bowl.
Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture an pecans. Spread in prepared pan. Bake at 375 degrees oven 15-20 min, until lightly browned and wooden pick inserted in center comes out clean.

Meanwhile,, heat the baking chips in the top of a double boiler over hot, NOT BOILING, water, stirring until chips are melted and smooth. Drizzle cookie with melted chips. Cut into bars.
Makes 50 bars! 
From Family Circle Magazine


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