Crawfish Monica
Recipe By : JOHN FOLSE
SERVES: 6

This pasta dish was first introduced at The Jazz Fest in New Orleans by the American Culinary Federation, New Orleans Chapter. Pasta was coming of age in American cooking, and South Louisiana had the perfect ingredients for such a dish. Today, the dish is the most famous and sought after at The Jazz Fest!

4 cups cooked rotini pasta
1 ounce dry white wine
1/4 pound butter
1 tbsp lemon juice
1 tbsp chopped garlic
1/4 cup tomato sauce
1/4 cup chopped green onions
2 cup heavy whipping cream
1/4 cup sliced mushrooms
1/4 cup diced red bell pepper
1/2 cup diced tomatoes
1 tbsp chopped parsley
1/2 cup diced andouille
1 tsp chopped basil
1 pound cooked crawfish tails
1 tsp chopped tarragon
1 tbsp flour
salt and cracked black pepper to taste

In a two quart heavy sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to five minutes or until vegetables are wilted. Add half of the crawfish and cook for two minutes. Sprinkle in flour and blend well into the mixture. Deglaze pan with white wine and lemon juice. Add tomato sauce, stirring well to incorporate. Add heavy whipping cream, stirring constantly. Cook until cream is thick and of a sauce like consistency, approximately five minutes. Add diced red bell pepper, parsley, basil, tarragon, and remaining crawfish. Season to taste using
salt and pepper. Gently fold in cooked rotini pasta and serve. May be chilled and served as a cold pasta salad.