I didn't have any time to take photos of this, but it's basically rotini in an alfredo sauce with a little cajun seasoning, Worchestershire sauce, thinly sliced green onion and black pepper. You add the cajun seasoning, Worcestershire and pepper to a quart (yes, a quart...) of boiling cream. It tasted flat to me, so I added some trinity (green peppers, onion and celery) that I had sweated for a batch of jambalaya. Right before you serve, you stir in the pasta, a cup of parmesan, the green onions and the crawfish tails.
The recipe I followed called for boiling the pasta, draining it and refrigerating it. I cooked it to al dente, and I think that helped keep the pasta from turning into mush over the course of the BCS championship game.
The recipe served at New Orleans Jazz Fest is a secret. This was reasonably close, but definitely not as good as the Jazz Fest recipe. I also wasn't able to be home to have Louisiana crawfish tails shipped in. The Chinese ones are not nearly as good, and I'll definitely try to get some the next time. I may also follow the recommendation of my friends from Louisiana to order a few jars of the bottled Monica sauce from Kajun Kettle.
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