Crawfish Monica

I said in a prior recipe I worked most Jazz Fests they served Crawfish Monica which was the invented/created by Chef Pierre Hilzim known as Chef Pierre of the Kajun Kettle Kitchen

After he created it in In 2007 it became one of the best-known dishes at Jazz Fest. It celebrates crawfish season and Jazz Fest with a creamy and saucy sauce served over pasta

Prep Time (15 min) Cook Time (25 min) Total Time (40 min)
                           Servings 6

6 oz whole grain fettuccine or rotini
2 TBSP unsalted butter
2 large yellow onions diced (4 cups)
6 cloves garlic minced                       
1 tsp paprika
3/4 tsp salt
1/2 tsp garlic powder

1/2 tsp cayenne pepper
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp black pepper
1/3 cup white wine (Chardonnay)
1 tsp cornstarch
2 cups 2% milk or whole milk, divided
1 lb peeled crawfish tails
1 TBSP fresh lemon juice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Directions:
Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside. Meanwhile, heat butter over medium-high heat in a Dutch oven or heavy pot. Add onion to melted butter, and saute for 5-7 minutes until softened.
Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened. Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
Serve sauce with cooked pasta. Enjoy!