Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Step 1: Boil rotini noodles, drain and set aside
Step 2: In a dutch oven or large pot, melt butter. Add green onions and stir and saute for about 2 minutes on medium fire.
Step 3: Add crawfish tails to the butter and onions and stir/saute for about 5 minutes
Step 4: Add Paul Prudhomme’s Seafood Magic and stir for 2 minutes
Step 5: Add heavy whipping cream & bring to a boil.
Step 6: Reduce heat to simmer and add salt, pepper, cayenne pepper (to taste). Stir and let simmer for 10-15 minutes or until it starts to slightly thicken. (I add a handful of finely shredded cheddar cheese, but that’s optional)
Step 7: Add rotini noodles to the mixture. Cover and let cook for 5-10 minutes stirring occasionally.
Serve immediately and enjoy!
If you have ever had the Crawfish Monica at the Jazz Fest in NOLA, this is the same or closest thing to it! (If you’ve never been to Jazz Fest, or had the Crawfish Monica there, make plans to change that immediately!!) I used to use half & half instead of the heavy whipping cream, but it comes out way better and wayyyyy creamier (more like Jazz Fest) with the whipping cream. Small tweaks make a major difference! I also sometimes serve with parmesan cheese sprinkled on top and I’ve also substituted the crawfish for shrimp when I can’t get my hands on any crawfish tails. I’d love to hear how you enjoy the recipe and ways that you make it your own – Bon appetite!