Delicious New Orleans-inspired crawdad recipe for Jazz Festival from Aqua Terra.

The lineup at this year's Monterey Jazz Festival is headspinning.

And I'm talking about the food.

OK—the likes of The Roots and Gary Clark Jr. and Booker T. Jones and Billy Childs and Herbie Hancock—aren't anything to burp at.

But I'm just as excited for the food from MJF's featured food purveyor, Peninsula-based Aqua Terra Culinary: fried boudin Cajun sausage balls, shrimp po’ boys, crawfish Monica, fresh Maine lobster rolls and wood-fired pizzas among the goodies.

(In related news, Scheid/District 7 are the official wine outfit. The Aqua Terra food will be available in the the Scheid/District 7 Patio Lounges in addition to the Premier Club and the three general concession areas.)

Look for more on Aqua Terra's rise in this week's print edition of the Weekly, out tonight.

In the meantime, check out this mouthwatering recipe for crawfish Monica, put some jazz on the stereo and get cooking.

••Aqua Terra Crawfish Monica••

Main Ingredients:

1 pound rotini

2 tablespoons olive oil

6 tablespoons unsalted butter

1 cup chopped yellow onions

2 tablespoons minced garlic

2 teaspoons Bayou Blast, recipe follows

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 cup dry white wine

2 cups heavy cream

1 tablespoon fresh lemon juice

1 pound crawfish tails

1/2 cup chopped green onions

1/2 cup chopped fresh parsley leaves

1 cup grated Parmesan

Bayou Blast:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Preparation

Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Bayou Blast, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.