CHICAGO — Darnell Reed, the chef and owner of Luella’s Southern Kitchen in Lincoln Square, joined WGN Weekend Morning News for Sunday Brunch.
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Recipe for Crawfish Monica
1 tablespoon soybean oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 cups white wine
1 cup heavy cream
1 tablespoon Cajun seasoning
1/2 cup crawfish tail meat
7 ounces blanched Vesuvio pasta
2 tablespoons Parmesan cheese
Salt and Pepper taste
1 tablespoon chopped parsley
Sauté over medium heat the garlic and shallots in soybean oil until toasty.
Add the white wine and reduce by 3/4.
Add the heavy cream and creole seasoning and reduce that by 1/2
Add the crawfish and cook until heated through.
Add the pasta and toss until well combined and heated through.
Fold in Parmesan and fresh parsley
You can watch the latest Sunday Brunch segment in the player above.