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  • Ken Lange

Viktor's Crawfish Monica Recipe

Someone recently asked me if I had recipes for some of the food I talk about in the books. After I stopped laughing, I assured them I did. (Actually, I have a small collection of nearly one hundred recipes that I make at home.) With a little convincing I’m posting Viktor’s version of Crawfish Monica. Hope you enjoy it.

(The photos above were taken when I was making around eight pans of of it for a friend's reception.)

Viktor’s Crawfish Monica


o 1 lb crawfish tails

o 1/2 cup butter

o 1 pint half-and-half/heavy cream (Depends on how rich you want it)

o 5 garlic cloves, chopped (I’m lazy and use the minced stuff out of the jar.)

o 1/2 bunch parsley (Yeah…I use the dried stuff in the jar.)

o 2 tablespoons creole seasoning (I use Zatarain’s creole seasoning)

o Cayenne pepper (to taste)

o 1 lb rotini/rigatoni pasta (Or bowtie pasta.)

o Lots French bread (Option 2 make some garlic butter, spread it on it, toast, serve)


1. Cook pasta according the directions on the package. Drain, then sit it to the side.

2. Melt butter in a large pot and sauté onions and garlic and parsley for about 3 minutes.

3. Add the crawfish and sauté for about 2 minutes or until cooked.

4. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.

5. Cook for 5-10 minutes over a medium heat until the sauce thickens.

6. Add the pasta to the pan and mix well. Stir often over the next 10 minutes or so.

7. Serve immediately with lots of French bread and a nice dry white wine. (I don’t drink wine, but I hear it’s nice.)

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