Beazell's Cook Book

Crawfish Monica

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Crawfish Monica  




2 tablespoons flour

2 tablespoons oil

1/4 cup onion, minced

1/4 cup bell pepper, minced

1/4 cup celery, minced

1/2 teaspoon chopped garlic

2 tablespoons Beazell's Cajun Seasoning

1 pound crawfish tails

1 pint heavy cream or half and half

1 pound pasta, boiled and drained



Combine flour and oil to make a roux. Once roux has reached a light brown color – add onion, bell pepper and celery. Cook until wilted. Add Beazell’s, garlic and crawfish. After sautéing for about 3 minutes, add the cream or half and half and continue to simmer for another 10 minutes.

Add cooked pasta, toss thoroughly and serve immediately.


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