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Crawfish Monica pasta is the ultimate 30-minute meal that's made with simple ingredients that deliver big flavor!

Cheesy, creamy, Cajun-seasoned pasta makes this Crawfish Monica an irresistible New Orleans recipe.

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Easy, Homemade Crawfish Monica
Why Is it Called Crawfish Monica
Ingredients
How to Make Crawfish Monica
Easy Crawfish Monica from New Orleans

Easy, Homemade Crawfish Monica

I’ve been sharing some of my favorite New Orleans recipes on this website since 2013, most of which I’ve learned to make with my mother-in-law. This Crawfish Monica recipe is one my kids request during crawfish season with any leftover crawfish tails.

This pasta is creamy, cheesy, and well-seasoned. Even if you live in Texas and bought frozen tails (which aren’t seasoned), the Creole seasoning in the recipe brings the flavor to the dish.

Why Is it Called Crawfish Monica

Crawfish Monica was created by chef Pierre Hilzim back in the early ’80s, who decided to name this dish after her wife, Monica Davidson. The couple introduced a version of the recipe at the New Orleans Jazz Fest for the first time in 1983, but it did not include pasta until the very next year, when they served Crawfish Monica as we know it today. Since then, it has become one of the most popular dishes at the NOLA Jazz Fest.

the line in front of Crawfish Monica — The line in front of Crawfish Monica at Jazz Fest

Ingredients

A delicious meal that tastes epic is at your fingertips with pantry staples and crawfish tails. Some notes about the ingredients:

Pasta: Rotini or spiral pasta is the classic. Any shape will work.
Olive oil & butter: together, they make a rich, flavorful sauce base.
Aromatic vegetables: onion and garlic cloves.
Creole seasoning: a blend of spices and herbs that’s a staple in New Orleans cooking. Use your favorite brand or my homemade recipe.
Half and half, or heavy cream, makes the sauce creamy and delicious. I don’t recommend using milk; you’ll thin out the sauce too much.
Crawfish tails: Use freshly boiled or frozen from a boil or the ones they sell in a pack at the grocery (fresh or frozen) for this recipe.
Parmesan cheese: adds a rich, deep cheese flavor.

How to Make Crawfish Monica

Making this New Orleans classic at home is simple, with just a few easy steps. Some tips

Cook the pasta according to the package directions and reserve 1 cup of the pasta water.
Make the sauce by sautéing the onions first, then add the garlic and seasonings. Then, you’ll add the half-and-half and parmesan cheese and simmer to reduce.
Combine the sauce with the crawfish tails, simmer for just long enough to heat through, and then add the pasta to the pot. Adding the reserved pasta water gradually is the best way to achieve the desired consistency of the sauce you enjoy.

Storing Leftovers

Crawfish Monica leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a tablespoon or two of milk to reconstitute the sauce.

Easy Crawfish Monica from New Orleans

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

Crawfish Monica pasta is the ultimate 30-minute meal that's made with simple ingredients that deliver big flavor!

5 from 16 votes

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Ingredients

16 oz rotini, spiral pasta
1 cup reserved pasta water
1 tablespoon olive oil
4 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon creole seasoning
2 cups half and half
1 lb crawfish tails, meat only
½ cup grated parmesan cheese, more for serving

Instructions

Cook the pasta according to the package directions. Once cooked, reserve 1 cup of pasta water and drain.
In the same pot you cooked the pasta in or a large skillet, heat the olive oil and melt the butter over medium-high heat. Add the onions and saute until soft and translucent, for about 3 minutes. Add the garlic and creole seasoning, stir, and continue cooking for 2 more minutes.
Add the half-and-half and parmesan cheese and mix until combined. Bring the mixture to a simmer and then reduce the heat to medium-low and simmer the sauce for 3 minutes. Then, add the crawfish tails to the sauce and simmer for an additional 3 minutes.
Add the pasta and half of the reserved pasta water and mix them with the creamy crawfish sauce. Slowly add the remaining pasta water to make it more saucy.
Serve crawfish pasta topped with parmesan cheese.