- 1 pound rotini pasta, cooked according to package directions but not rinsed
- 1 tablespoon extra-virgin olive oil
- ½ cup unsalted butter
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 ½ teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
- ½ teaspoon blackened seasoning (we used Old Bay with blackened seasoning product)
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup white wine (we used Seaglass Sauvignon Blanc)
- 1 1/3 cups heavy whipping cream
- 2/3 cup whole milk
- 1 tablespoon fresh lemon juice
- 1 (16-ounce) package cooked crawfish tails (we used a frozen 16-oz. package that we thawed)
- ½ cup thinly sliced green onion
- ¼ cup chopped fresh parsley (we used Italian parsley)
- ½ cup grated Parmesan cheese
- Garnish: shaved Parmesan cheese (we didn’t use any)
- Add the cooked pasta and oil to a large mixing bowl, tossing so all the pasta gets coated in the oil. Set the pasta off to the side for now.
- Add the butter to a large Dutch oven, setting the heat to medium-high. Once the butter’s melted, add the onion in, stirring frequently for 5 minutes or until the onion’s tender. Add the garlic, Creole seasoning, blackened seasoning, salt and cayenne to the Dutch oven, stirring constantly for 1 minute. Pour the wine in, cooking it off for 3 minutes or until it’s almost evaporated. Slowly stir in the cream, milk and lemon juice, stirring constantly for 5 minutes or until the mixture’s slightly thickened. Add the green onion, parsley and crawfish into the Dutch oven, stirring for another minute.
- Add the pasta into the Dutch oven, stirring to coat for about a minute or until the pasta’s heated through. Take the Dutch oven off the heat and mix in the grated Parmesan, stirring until the cheese has completely melted (at this point we took a bite and decided to add more salt to bring out the flavors more). Take your portion and garnish it with the shaved Parmesan afterwards if you’re using it.
We’d never heard of Crawfish Veronica and decided to look it up online. Turns out, this dish is actually a version of Crawfish Monica, a dish served at New Orleans Jazz & Heritage Festival. They say it’s a crowd favorite at the festival and we understand why ! This is such a delicious pasta dish, the flavor of the creole and blackened seasoning comes through but it’s not overwhelming. The flavor of the sauce and crawfish work awesome together, we couldn’t get enough of this tasty dish ! While we still enjoyed eating this the next day, we think it’s tastiest when it’s freshly made.
We got this recipe from Louisiana Cookin’ magazine.
We weren’t paid in any form to promote Zatarain’s, Old Bay, Seaglass, New Orleans Jazz & Heritage Festival or Louisiana Cookin’ magazine.
Take care everybody !