Crawfish Marlene

If you have been to Jazz Fest in New Orleans, no doubt you are familiar with Crawfish Monica, a mixture of crawfish tails with pasta in a decadent cream sauce. Monica’s recipe is a highly guarded secret, so I was challenged to replicate the flavors. Since this is my take on the recipe, I took the liberty to name it after me. If crawfish are not available, use shrimp.



1 pound rotini pasta

4 tablespoons olive oil, divided

4 tablespoons butter

1 package Taste the Seasons Cajun Trinity mix

1/2 cup white wine, preferably Sauvignon Blanc

8 ounces cream cheese, cubed, room temperature

1 pint half & half

1 cup parmesan cheese, grated or finely shredded

1 pound crawfish tails



Cook pasta according to package directions until al dente. Drain, reserving about 1/4 cup of the liquid. Toss pasta with the liquid and 2 tablespoons olive oil. Set aside.

In a large sauté pan, melt butter with 2 tablespoons olive oil. Add Cajun Trinity mix and stir for 1 minute. Add wine and cook over high heat until reduced. Lower temperature and add half of the cream cheese, stirring until cheese begins to melt. Begin adding half & half, a little at a time, stirring continuously. Add remaining cream cheese and then the half & half, stirring until smooth. Stir in parmesan cheese until melted. Add crawfish tails and pasta; toss to coat and cook until warmed. If sauce thickens before serving, stir in a little milk to thin.

Makes 6 servings