Ahh spring. For Louisiana folks this translates to the perfect time for backyard crawfish boils.
I won't be long-winded about the boils, but I want to let you in on one of the best applications for those delicious leftover crawfish tails. If your friends and family are as kind as mine are, they'll hang out and help you peel the leftovers.
When life gives you crawfish, you make Crawfish Monica. The recipe has its roots in New Orleans Jazz and Heritage Fest, where it is the "official" food of the festers.
6 tbsp unsalted butter
2 tbps olive oil
1 medium onion, diced
3 garlic cloves, minced
1/2 cup dry white wine
1 tbsp cajun spice (Slap Ya Mama is what I use, but substitute whatever you have around)
2 cups heavy cream
juice of one medium lemon
1/2 cup parsley, minced
1/2 cup green onion, chopped
1 lb peeled cooked crawfish tails
1.5 cups grated parmesan cheese
1 pound cooked strained pasta (preferably rotini)