Crawfish Monica Pasta
Crawfish Monica is a creamy, Cajun-spiced crawfish pasta made famous at New Orleans Jazz Fest. This copycat version captures the rich sauce and tender crawfish tails that make the original so addictive. It’s not the secret festival recipe, but it’s the next best thing and ready in just 30 minutes – no festival ticket required.
Springtime in south Louisiana means crawfish season, and Crawfish Monica is just one way to put those tails to good use! Whether you’re working through leftovers from a boil or using frozen Louisiana crawfish, there are plenty of classic options to try. Crawfish étouffée is a Cajun staple with a rich roux-based sauce, and crawfish bread is another Jazz Fest favorite loaded with creamy filling. If you love the sauce in this dish, you’ll also want to try crawfish cream sauce.
What is Crawfish Monica?
The New Orleans Jazz and Heritage Festival takes place in the spring in New Orleans every year and is a celebration of music, food, and culture. There are several popular dishes served every year at Jazz Fest like crawfish bread, chicken and sausage gumbo, cochon de lait po’boys, and crawfish Monica.
Crawfish Monica was created by chef Pierre Hilzim of Big River Foods. It has crawfish tails in a rich cream sauce. He named the dish after his wife, Monica Davidson. Crawfish Monica has been served at Jazz Fest since 1983 and has become a beloved dish of festival goers. Watch chef Hilzim talk about crawfish Monica on this WWL interview.
While this is not the official crawfish Monica recipe (that’s top secret info!), this copycat version comes close and tastes just as delicious! If you’re ever at the New Orleans Jazz Fest, make sure to get you a serving of the real stuff at the crawfish Monica booth!
Lagniappe
Lagniappe: LAN-yap – a little something extra
Louisiana crawfish are a cornerstone of the state’s culinary and cultural identity, often referred to as “mudbugs”. These freshwater crustaceans thrive in Louisiana’s wetlands, making the state the largest producer of crawfish in the United States. Crawfish are celebrated in traditional dishes like étouffée, boils, and bisques, where their sweet, briny flavor shines. Purchase Louisiana crawfish when possible and check the labels on frozen crawfish. Chinese producers have been labeling their crawfish under cajun names like “Boudreaux” making them look authentic, but the taste is not the same!
Lauren’s Tips
- Use Louisiana crawfish! Check the label and look for “Product of Louisiana.” Imported crawfish are often waterlogged and milder in flavor. Louisiana crawfish have more natural fat, which adds richness to the sauce. Do not rinse the tails. That fat is flavor.
- Mince your own garlic cloves. Jarred garlic doesn’t come close to the flavor of fresh garlic.
- Grate your own cheese. Pre-shredded cheese can contain anti-caking ingredients which can sometimes prevent the cheese from melting smoothly into the sauce.
- Simmer on low. You don’t want the sauce to boil. It’s best to simmer it low and slow until it thickens.
- Reserve pasta water. Before draining the rotini, save about ½ cup of pasta water. If the sauce gets too thick after combining, add a splash at a time to loosen it while keeping it creamy.
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Shallot – Shallots have a slightly milder flavor than onions. Substitute for yellow onion if needed.
- Red pepper – Red bell peppers add flavor and a pop of red color to this crawfish pasta dish. Substitute for any color bell pepper, but it will change the flavor slightly.
- Green onions – I like adding green onions in layers. First while sautéing the other vegetables, then again at the end for a fresh garnish.
- Crawfish – Leftover crawfish tails from a crawfish boil work well for this recipe, but frozen crawfish work great too! Defrost frozen crawfish just before using, and be sure to add the juices to the pan too. If buying frozen, be sure to check the package to make sure you’re getting real Louisiana crawfish. Substitute for shrimp.
- Heavy cream – Using cream gives crawfish Monica that ultra creamy and rich flavor and texture. You can substitute for half and half, but the final sauce won’t be as thick.
- Parmesan cheese – Adds to the richness of this dish. For best results, finely grate the cheese yourself.
- Cajun seasoning – I’ve tested this recipe with Tony Chachere’s Creole Seasoning and my own homemade cajun seasoning recipe. Different blends have different amounts of salt, so add to taste.
- Rotini pasta – Rotini is the classic shape for Crawfish Monica. Substitute for fusilli. Other shapes will work too.
How to Make Crawfish Monica
- Sauté onions, red pepper, and half of the green onions with a pinch of salt in melted butter and olive oil over medium heat until soft. Then add in garlic.
- Add crawfish, heavy cream, parmesan cheese, parsley, and cajun seasoning and stir to combine. Simmer on low until sauce has thickened. Don’t overcook the crawfish.
- While the sauce is simmering, boil the pasta to al dente and drain. Reserve about a half cup of pasta water. This will help the sauce and pasta stick together.
- Combine the pasta, a splash of pasta water, and sauce together. Stir to combine. Top with green onions. Taste and adjust seasoning as needed.
Storage & Make Ahead
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: I do not recommend freezing this recipe.
- Reheat: The best way to reheat a creamy pasta sauce is in a saucepan over medium-low heat. Add a splash of water or milk to loosen up the pasta if needed. Stir while heating until warm throughout. I don’t recommend microwaving this pasta as it can cause the sauce to break.
- Make ahead: Creamy pastas are best served fresh, so I don’t recommend making it ahead of time. You can chop the vegetables a day in advance and store them in the refrigerator.
Frequently Asked Questions
Crawfish Monica was created by chef Pierre Hilzim, who named the dish after his wife, Monica.
While the exact recipe for crawfish Monica is a secret, the sauce most likely has crawfish, creole seasoning, cream, garlic, onions, and parsley.
Yes, you can use frozen crawfish tails. Defrost completely before adding to the recipe, and don’t rinse.
Crawfish Monica is made by chef Pierre Hilzim of Big River Foods. They’ve been serving up crawfish Monica at Jazz Fest since 1983!
Did you love this recipe? Leave a comment and let me know!
Crawfish Monica Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot
- ½ red bell pepper
- 4 green onions
- 6 cloves garlic
- 1 pound cooked crawfish tails (with fat)
- 2 cups heavy cream
- 2 cups finely grated parmesan cheese (about 3 ounces)
- 2 tablespoons finely chopped fresh parsley
- 2-3 teaspoons cajun seasoning
- ½ pound rotini pasta
Instructions
- PREP: Finely chop shallot, red bell pepper, green onions, and parsley. Mince garlic. Finely grate parmesan cheese. Measure out other ingredients. Set a large pot of water to boil with about 1 tablespoon of salt.1 small shallot, ½ red bell pepper, 4 green onions, 6 cloves garlic, 2 cups finely grated parmesan cheese, 2 tablespoons finely chopped fresh parsley
- SAUTÉ: Heat a large skillet or saucepan over medium heat. Add olive oil and melt butter. Add in onions, red pepper, and half of the green onions with a pinch of salt. Sauté for about 8 minutes until softened, stir occasionally. Add in garlic and cook for another minute while stirring.1 tablespoon extra virgin olive oil, 2 tablespoons unsalted butter
- SIMMER: Add in crawfish, heavy cream, parmesan cheese, parsley, and cajun seasoning*. Stir to combine. Bring to a simmer, then turn heat to low. Simmer for 10-15 minutes until the sauce has thickened.1 pound cooked crawfish tails, 2 cups heavy cream, 2-3 teaspoons cajun seasoning
- BOIL: While the sauce is simmering, cook the pasta to al dente according to package directions. Reserve about ½ cup of pasta water, then drain pasta and set aside.½ pound rotini pasta
- FINISH: Once the sauce has thickened to desired consistency, Add in drained pasta with a splash of reserved pasta water and the remaining green onions. Mix to combine and simmer together for 1-2 minutes. Taste and adjust seasoning with cajun seasoning, salt and/or pepper to taste.
- SERVE: Serve hot with garlic bread.
Notes
- Substitute shallot for yellow or white onion. Substitute red for any color bell pepper. Substitute heavy cream for half and half if needed, but the sauce may not be as thick.
- Different cajun seasonings have different levels of salt, so add to taste. Try my homemade cajun seasoning recipe to make your own.
- To use shrimp: First, season shrimp with cajun seasoning. Sear shrimp then set aside. Make the rest of the recipe as directed. Add the shrimp in at the end with pasta and stir together for a few minutes to warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I do not recommend freezing this recipe.
- The best way to reheat a creamy pasta sauce is in a saucepan over medium-low heat. Add a splash of water or milk to loosen up the pasta if needed. Stir while heating until warm throughout. I don’t recommend microwaving this pasta as it can cause the sauce to break.
Equipment
- Pasta pot
- saucepan
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peek into the life of a food blogger.
This one is a hit. Highly deceiving as the ingredients are simple but, boy does it pack a flavor punch. I always add a bit more garlic than recipes call for but that’s just my preference. I’m a huge fan of cream sauces and this one does not disappoint. This is one of those recipes that is restaurant worthy enough to fool your guests into thinking you trained at le cordon blue. Do not sleep on this one!! Delish and oh so easy!!
Thanks Jennifer! I love that it feels restaurant worthy to you, that’s my goal!
Made this dish last night for dinner with one variation. I added about a dozen larger cherry tomatoes sliced into quarters. If I had smaller, grape, tomatoes, I would have cut them in half. I added them when I combined the vegetables sauce ingredients. This dish dish was delicious as I’m sure it would be without the tomatoes. Thank you for posting this recipe.