Blue Runner’s Crawfish Fusilli Fest

Every year at Jazz Fest in New Orleans there’s a long line waiting for Crawfish Monica from Kajun Kettle Foods. This legendary dish was invented by Chef Pierre Hilzim and named for his wife Monica Davidson. Blue Runner’s Crawfish Fusilli Fest was inspired by Hilzim’s recipe, which remains a closely guarded secret. If you’re having a crawfish boil, keep peeling after you’re full and make this recipe yourself. Blast some WWOZ while you cook to make it feel like you’re at the Fair Grounds. Serves 4-6.


 25 oz can Blue Runner Etouffée Base
 1 lb fusilli pasta
 3 tbsp olive oil
 2 tbsp butter
 ½ cup minced onion
 1 cup plum tomatoes (peeled and seeded)
 1 lb crawfish tails
 1 tbsp garlic (chopped)
 1 cup heavy cream
 2 oz Parmigiano Reggiano cheese (grated)
 ¼ cup green onions (chopped)
 salt, pepper, creole/cajun seasoning to taste
 Emeril's Original Essence Seasonings to taste
 lemon for garnish



Cook onion and garlic in olive oil in a large sauté pan, until onion is translucent.


Season the crawfish tails with salt and pepper and add to pan.


Add tomatoes, étouffee base and cream, and let come to a boil, then reduce for 10-12 minutes.


Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Set aside.


Add crawfish (be careful not to overcook).


Season to taste, then add the pasta.


Add cheese, then melt in butter.


Garnish with extra Parmigiano, green onion, and a squeeze of fresh lemon.

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