Crawfish Monsigneur

Straight out of Louisiana, this crawfish dish brings Cajun heat and French elegance together in one pan. Crawfish tails get seasoned with cayenne and Tabasco, sautéed fast in margarine, then simmered with mushrooms, pimientos, and green onions in a creamy white wine sauce.

The cornstarch and skim milk slurry creates a lighter sauce than a traditional roux-based version while still giving you that silky, clinging texture you want coating each noodle. White wine adds acidity and brightness that keeps the dish from feeling heavy despite the richness.

Toss the cooked egg noodles right into the pan during the last couple minutes so they absorb the sauce and everything becomes one cohesive dish instead of noodles with sauce dumped on top. Serve it immediately while the crawfish tails are still tender and the sauce is glossy.

Pro Tips

• Start with the Tabasco on the lighter side and taste toward the end. The cayenne builds heat as the sauce simmers
• Slice the mushrooms thin so they cook quickly and meld into the sauce during the 5-minute simmer
• Don’t overcook the crawfish tails. They toughen fast, so that initial 3-minute sauté is plenty before the vegetables and sauce take over
• A dry white wine like Chablis or Sauvignon Blanc works best here. Avoid anything sweet

Variations

• Swap crawfish tails for shrimp if crawfish aren’t available in your area
• Use butter instead of margarine and heavy cream instead of skim milk for a richer, more indulgent version
• Serve over rice instead of egg noodles for a more traditional Cajun presentation