This crawfish monica recipe is out of this world. It’s a classic New Orleans meal. It’s rotini pasta coated in a thick cheese sauce with Cajun seasonings and crawfish tails! It’s the ultimate Louisiana twist on mac and cheese! If you like crawfish and you like pasta, you’ll seriously love this dish!
If you like crawfish, you’ll definitely love this recipe. If you live in the south or in Louisiana, this is a perfect leftover crawfish recipe. However, I simply made this from pre-cooked frozen crawfish tails from the store.
This is a rotini pasta folded into a crawfish cream sauce made with a simple roux, heavy cream and Velveeta cheese. It’s so rich each bite will melt in your mouth. This is one of my favorite crawfish recipes. You can’t go wrong Velveeta cheese pasta and spicy crawfish tails.
Equipment You’ll Need
So, you’re going to start with a large pot. You’ll need to boil the pasta first then drain it off with a colander. You then can use the same pot or grab skillet to make the cream sauce in. You may also need some measuring cups, as well.
I added the Tony’s seasonings, because it’s my favorite Cajun seasoning. It’s salty so you really don’t have to add a lot of salt to anything you’re making while using this.
Ingredients You’ll Need
I used two cups of dry rotini pasta. You can use whatever pasta shape you’d like.
Crawfish Tail Meat:
I bought a pound of frozen crawfish tail meat.
Butter & Flour:
You’ll make a roux with butter and flour. You’ll need three tablespoons of butter and a few tablespoons of flour.
Heavy Cream & Chicken Broth:
You’ll need a cup and a half of heavy cream and half of a cup of chicken broth.
You’ll need 8 ounces of Velveeta cheese. Cube it up or shred it.
I like green onion for this recipe. I love green onions in a lot of Cajun recipes.
You’ll need Cajun seasoning, old bay and salt and pepper.
How to Make this Crawfish Monica Recipe
Add pasta to a large pot, and boil according to instructions. Drain the water off and set aside.
In the same pot or a deep skillet, melt butter on medium heat. Slowly add in flour and stir. Add heavy cream, broth, and seasonings, bring to a boil then reduce heat.
Add in cheese and stir until its melted. Then add green onion and crawfish and salt and pepper to taste if needed. Let simmer for a few minutes then remove from heat.
Slowly fold pasta into the crawfish cream sauce. Serve hot and enjoy!
- Large Pot
- Measuring Cups
- 2 cups Rotini Pasta
- 1 lb Crawfish Tail Meat
- 3 tbsp Butter
- 2-3 tbsp Flour
- 1 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
- 8 oz Velveeta Cheese
- 1/2 cup Chopped Green Onion
- 1 tbsp Cajun Seasonings
- 1 tbsp Old Bay Seasonings
- 1/2 tbsp Pepper
- Add pasta to a large pot, and boil according to instructions. Drain the water off and set aside.
- In the same pot or a deep skillet, melt butter on medium heat. Slowly add in flour and stir. Add heavy cream, broth, and seasonings, bring to a boil then reduce heat.
- Add in cheese and stir until its melted. Then add green onion and crawfish and salt and pepper to taste if needed. Let simmer for a few minutes then remove from heat.
- Slowly fold pasta into the crawfish cream sauce. Serve hot and enjoy!
Before you go…
Did you make this cheesy, crawfish pasta? If so, what did you think about it? Please let me know here or in the comments below. Happy cooking!