1 qt Heavy Whipping Cream
½ qt Water
1 cup Seafood Stock
1 tablespoon Old Bay Seasoning
1 teaspoon Cayenne Pepper
Blond Roux (vegetable oil & flour)
Combine first 5 ingredients in a stock pot and bring to a boil. Stir often.
Turn down to Low - Med Heat
In separate sauté pan heat vegetable oil and add flour to make a Roux – stirring constantly.
Once roux is a creamy texture and hot add to sauce to thicken – stirring constantly.
Adjust thickness to taste.
8 Shrimp (26/30 or your choice)
6 oz Crawfish tail meat
8 Fresh Oysters
1 oz Fresh Jumbo Lump Crabmeat
5 cooked Asparagus spears (cut in ½ inch pieces)
½ cup White Wine
1 tablespoon Fresh chopped garlic
1 tablespoon butter
½ tablespoon Creole Seasoning
Heat pan then add butter, garlic and white wine. Once hot add the seafood and asparagus. Season with Creole Seasoning to taste. When seafood is almost done add a
6 oz ladle of Monica Sauce and cook until done. Pour over your choice of pasta (penne if possible)