Page 22 - LCTrecipebook2023flipbook

GRADY V’S FRIED CRAWFISH MONICA PASTA

8 oz cooked pasta Serves 1
4 oz. Louisiana crawfish
tails, divided Preheat oil in a Dutch oven to 350° F. in a large sauté pan over
high heat. Add butter, shallots, and garlic for 1-2 minutes.
16 fl. oz. heavy whipping
Then add 2 oz. crawfish, cream, blackened seasoning and
cream
reduce by half. Add 2 oz. cheese and pasta and reduce until
1 tsp. shallots, minced
thick sauce consistency. Season 2 oz. of crawfish for 1-2
T tsp. garlic, minced minutes just until crispy. Plate the pasta in a large bowl, top
1 tsp. blackened seasoning, with remaining cheese, top with fried crawfish, and garnish
Redfish Magic with green onions.
1 tsp. butter
4 oz. parmesan cheese, Courtesy of the Chef Brent Daigle
divided
2 oz. buttermilk
4 oz. fish fry

1 oz. green onions,
for garnish
Oil for frying

LOUISIANA’S CAJUN BAYOU

You gotta try this! Just 35 miles south of New Orleans is an authentic Cajun experience unlike any other.
Discover this unapologetic Cajun culture in Lafourche Parish!
985-537-5800 | lacajunbayou.com

22