Crawfish Monica

• 1 lb. crawfish tails, boiled and peeled; OR
• 1 lb. shrimp, peeled; OR
• 1 lb. lump crabmeat;
• 1 stick butter (Do not use margarine.)
• 1 pint half-and-half (Look, relax. Just don't eat this every day. or use nonfat.)
• 1 good-sized bunch green onions, chopped (tops, too)
• 3 - 5 cloves garlic, chopped (to your taste)
• 1-2 tbs Creole Seasoning
• 1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotelli is preferred, use your favorite shape.)

1. Cook pasta according to the directions on the package. Drain, then rinse under cool water.
2. Meanwhile, melt the butter in a large pot and saute onions and garlic for
3. 3 minutes. Add the seafood and saute for 2 minutes. Add the
4. half-and-half, then add several big pinches of Creole seasoning,
5. tasting before the next pinch until you think it's right.
6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
7. Add the pasta and toss well. Let it sit for a few minutes or so over very
8. low heat, stirring often. Serve.
9. Creole seasoning:
10. 2 Tbs ground cayenne
11. 2 Tbs black pepper
12. 4 Tbs paprika
13. 1 tsp dried thyme
14. 1 tsp dried oregano
15. 1/2 Tbs garlic powder
16. 1 tsp onion powder
17. Place in jar and shake.
18. Cheaper than the prepared stuff if you already have the spices.

crawfish tails, shrimp, lump crabmeat, butter, every, green onions, garlic, pasta

Taken from www.epicurious.com/recipes/member/views/crawfish-monica-50183020 (may not work)