"Crawfish Monica is a delicious and spicy pasta dish made popular at the New Orleans Jazz and Heritage Festival. With this long passed down family version of the recipe, you can bring the wonderful taste of Louisiana crawfish and New Orleans's unique culinary style to your home and guests!"
If using frozen or unseasoned crawfish tails: Allow crawfish tails to thaw out and place in medium mixing bowl. Cover the crawfish tails with 1-2 tablespoons of liquid crab boil. Fill the bowl with iced water, just enough to cover all of the crawfish tails. Allow to marinate for 1 hour in the refrigerator.
Melt the butter and saute the garlic for about 2 minutes; add the sliced green onion and cook for another 2 minutes.
Stir in the heavy cream, cayenne pepper, and Cajun seasoning. Continue to add seasoning to taste. Cook over medium heat for about 5 minutes.
Add crawfish and cook for another 5-10 minutes, or until adequately thickened and heated through.
Stir in pasta, parsely, and salt and pepper to taste.