Crawfish Monica
Crawfish Monica is a rich, creamy pasta dish featuring Louisiana crawfish tails tossed with penne in a spicy, cheesy cream sauce. It originated in New Orleans and is a staple at jazz festivals, particularly the Jazz & Heritage Festival. The dish typically includes crawfish, heavy cream, parmesan cheese, garlic, and a blend of Cajun spices.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to the crawfish, cream, and cheese, with a moderate amount of carbs from the pasta. A typical serving provides a good source of omega-3s and minerals like selenium from the crawfish, and generally ranges from 600 to 800 calories.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 28 g |
| Carbs | 45 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1200 mg |
| Iron | 6 mg |
| Calcium | 150 mg |
| Vitamin A | 200 mcg |
| Vitamin C | 15 mg |
| Cholesterol | 220 mg |
| Selenium | 40 mcg |
| Zinc | 3 mg |
| Phosphorus | 300 mg |
Per 1 serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Crawfish Monica is a beloved example of New Orleans' festival food culture, where it was popularized by chef Scott Craig. It creatively blends Italian pasta with Louisiana's abundant crawfish, showcasing the region's signature fusion of flavors.
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AI estimate may be inaccurate · Terms