Chuck and Lorraine Lizana have been feeding metro Detroiters ever since they took over a coney island in Pontiac in 1983. When customers learned the two were from Louisiana, they began requesting red beans and rice, greens, and catfish; the place soon became Chuck’s Soul Food. That was the start of their Southern-cooking career, which culminated at Chuck’s on the Boulevard in Auburn Hills in August 2002.
With that restaurant now closed, and with enough time to work on a cookbook, the couple came up with Authentic Southern Cooking with Chuck and Miss Lorraine: Home Cooking with New Orleans-Style Flavor, available through their Web site, southernovens.com.
> Crawfish Monica
- (Serves 6-8)
- 1 tablespoon garlic, minced
- 1 stick butter
- 1 cup green-onion tops, chopped
- 1 pound crawfish (crayfish) tail meat
- 1 tablespoon Creole seasoning
- 2 tablespoons Paul Prudhomme
- Seafood Magic seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 quart half-and-half
- 1 pound cooked spaghetti
In a large, deep skillet, lightly sauté garlic and half of the chopped green onions in butter. Add crawfish tails and sauté 10-15 minutes. Stir in dry seasonings and half-and-half. Cook on medium heat 20-25 minutes. (Sauce will start to bubble, which is fine.)
Stir occasionally, scraping the sides of the pan to induce thickening. Stir in cooked spaghetti and cook 2-3 minutes, until the pasta is thoroughly coated.
Cover and turn off heat. Let stand one hour to allow the liquid to be absorbed. Reheat before serving with remaining green onions as garnish.