Jazz Fest Food: Crawfish Monica Pasta

Get expert tips to make a great pasta dish!

Crawfish Monica has grown into a festival favorite at the New Orleans Jazz and Heritage Festival.

In fact, Jazz Fest is only place you can get the original dish.

President and founder of Kajun Kettle Foods Pierre Hilzim said the dish was developed in 1981 to help sales for his company specializing in fresh pasta.

The combination of spicy cream sauce and crawfish tales has attracted festival-goers to the Crawfish Monica booth for decades.

Unfortunately, Kajun Kettle Foods, the creators of Crawfish Monica, won’t reveal their secret recipe for the creamy pasta dish. But we came pretty close to getting the scoop from the pasta experts with some tips to make a great pasta dish.

Some of the ingredients Hilzim suggests using to create a great pasta sauce similar to Crawfish Monica include fresh crawfish tails, heavy cream, olive oil, butter, garlic, salt, pepper, green onion and parmesean cheese.

WWOZ also offered a DIY recipe via its Facebook page.


You can also purchase the Crawfish Monica kit or just the sauce straight from the Jazz Fest vendor.

Some locally developed recipes also take a crack at the Jazz Fest staple, like this crawfish pasta recipe from Emeril Lagasse.

RELATED: Festival food recipes: Get the taste of popular French Quarter Fest, Jazz Fest dishes at home

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