This Crawfish Au Gratin recipe from Beryl Stokes in the Cajun Cooking TV kitchen in Baton Rouge, Louisiana is simple to make and will amaze your friends and family!
Spring and Easter time means it’s time for crawfish boils and beer.
Crawfish parties abound and folks are honored to receive an invitation to one.
Roll up your sleeves and get out the paper towels.
Well we didn’t have a crawfish boil but an alternative is to buy one pound package of already peeled crawfish tails. So convenient.
The tails are not fully or seasoned with crawfish boil so perfect to use in stews and sauces.
Crabmeat Au Gratin is my absolute favorite dish to order at a restaurant.
During crawfish season, a similar dish can be found on menus as well.
It’s warm, creamy, and cheesy mix of goodness.
Try the Au Gratin spooned over a baked potato. It’s comfort food heaven for this Cajun gal.
One last tip. Be sure to buy Certified Louisiana Crawfish tails.
Ingredients
1 pound crawfish tails
1 cup chopped onion, celery, bell pepper mix
1 pod minced garlic
1 pint cream (heavy or half & half)
3 tablespoons butter
2 tablespoons flour
3 cups finely shredded soft cheese (cheddar or similar)
1/4 teaspoon each – salt, black pepper, ground bay leaves, creole seasoning, and celery salt)
2 stalks green onion – chopped
How to Make Crawfish Au Gratin
Preheat oven to 400 F.
In medium saucepan, heat 1 tablespoon butter.
Sauté onion, celery, bell peppers until soften.
Add additional 2 tablespoon butter.
Then stir in the flour.
Stir well and cook about 2-3 minutes.
Slowly add in the cream.
Stir and heat for 10-15 minutes until thickened.
Should be bubbly and consistency of cheese sauce.
Remove from heat.
Fold in 2 cups cheese to melt.
Place crawfish in a bowl and toss with seasoning.
Mix into the cheese sauce.
Spoon into casserole dishes or small foil pans.
Top with remaining cheese.
Place in oven for 15-20 minutes.
Remove and allow to sit a few minutes.
Top with chopped green onion or parsley for garnish.
Serves well with warm rolls or baked potatoes.
Hope you love this recipe, we sure do!
Beryl Caillouet Stokes
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