Crawfish Au Gratin
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May, also, be served as the perfect topping over a sautéed filet of fish. A John Folse recipe.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 1 lb crawfish tail
- 1⁄4 lb butter
- 1⁄4 cup onion, diced
- 1⁄4 cup celery, diced
- 1⁄4 cup red bell pepper, chopped
- 1⁄4 cup yellow bell pepper, chopped
- 1 tablespoon garlic, diced
- 2 tablespoons flour
- 2 cups heavy whipping cream
- 1 ounce dry white wine
- 1 tablespoon lemon juice
- 1 dash hot sauce
- 3⁄4 cup grated cheddar cheese, divided
- salt and black pepper
- 1⁄4 cup green onion, sliced
- 1⁄4 cup parsley, chopped
directions
- Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
- Sauté 3 to 5 minutes or until vegetables are wilted.
- Be careful not to brown vegetables.
- Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
- Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
- Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
- Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
- Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
- Bake for 15 minutes or until cheese is bubbly.
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