So last night for our dinner guests we made Crawfish Monica. However since we are in Colorado and finding good crawfish is almost impossible we used crab (of course I made mine with mushrooms instead). We merged 2 different recipes, one we got from the New Orleans Jazz Festival (where we had it the first time - it's amazing there) and one we got from Emerils site. It's basically a cream-tomato based sauce with some Creole seasoning, a ton of cream and butter, and crab (or if you can it crawfish). It's REALLY bad for you, but hey, you don't eat it everyday right? So here's the recipe:

1 lb crawfish tails (or shrimp, crab, lobster, or mushrooms)
3 Tbsp butter (DO NOT use margarine)
1 pint heavy whipping cream
1 bunch of green onions, finely chopped
3 - 10 cloves of garlic finely chopped (we go heavy on this)
1 lb cooked pasta (we use Rotelli)
14 oz of diced tomatoes (the canned kind) blended until smooth
Creole seasoning
3 ounces Parmigiano Reggiano Cheese grated

Cook the pasta in a large pan. Have it read in about 15 minutes.

In a large skillet melt the butter and sauté the onions and garlic for about 3 minutes. Add in the crawfish (or the substitute) and sauté for about 3 more minutes. Add cream and a few pinches of the Creole seasoning (be careful it can get hot fast, taste it after you add then add more to taste) and the tomatoes (make sure they aren't chunky unless you want them that way). Cook for about 10 minutes over medium low heat until the sauce thickens some. Stir in the cheese for about 1 minute then add the pasta in to the sauce. Let it sit for a few minutes before serving. Serve it with a good white wine and French bread. Bon Appetite!

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