Any of that seafood would work in this tooCRAWFISH MONICA If you don't have crawfish available in your area, it works well withshrimp, oysters or crabmeat. 1 lb. crawfish tails, boiled and peeled; OR1 lb. shrimp, peeled; OR1 lb. lump crabmeat; OR1 lb. oysters, drained and quartered. 1 stick butter (Do not use margarine.)1 pint half-and-half (Look, relax. Just don't eat this every day..)1 good-sized bunch green onions, chopped (tops, too)3 - 10 cloves garlic, chopped (to your taste)1-2 tbs Creole Seasoning1 lb. cooked fresh pasta (Dry pasta is all right if fresh isnot available. Rotelli is preferred, use your favorite shape.) Cook pasta according to the directions on the package. Drain,then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for3 minutes. Add the seafood and saute for 2 minutes. Add thehalf-and-half, then add several big pinches of Creole seasoning,tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens.Add the pasta and toss well. Let it sit for 10 minutes or so over verylow heat, stirring often. Serve immediately, with lots of French breadand a nice dry white wine.