Crawfish Au Gratin

A tasty, creamy and cheesy Crawfish Au Gratin that can be served as is with some crunchy garlic bread, crusty loaves and salad.

All crawfish recipes will be more popular in the early months of the year, during crawfish season.

In Louisiana, especially during lent, everyone loves a crawfish boil on a Friday and sometimes there's enough leftover to make some tasty crawfish recipes.

Jump to:

• ❤️ Why you'll love it
• 🧅 Ingredients
• 🥣 Instructions
• 🔄 Substitutions and Variations
• 🔌 Equipment
• 📘 More Crawfish Recipes
• 🧊 Storage
• 💡 Tips
• Crawfish Au Gratin

❤️ Why you'll love it

• It's an easy recipe and uses mostly pantry items you should have on hand.
• It's quick, in a matter of 30 minutes you could have this ready.
• In Cajun country we love coming up with dishes like this delicious recipe.

🧅 Ingredients

• Butter
• Onions
• Celery
• All Purpose Flour
• Evaporated Milk
• Cayenne
• Salt
• Pepper
• Egg Yolks
• Colby Cheese
• Panko Breadcrumbs
• Parmesan Cheese
• Parsley (optional)

See recipe card at the bottom of this post for quantities.

🥣 Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Heat butter in a skillet over medium-high heat.
• Step 2: Sauté onion and celery until wilted.
• Step 3: Add the flour and cook another few minutes.
• Step 4: Slowly add the evaporated milk, then egg yolks, colby cheese, crawfish tails and seasoning. Stirring all the time.

• Step 5: Pour into a greased 1.5 quart baking dish.
• Step 6: Mix the parmesan and breadcrumbs and sprinkle over the top.
• Step 7: Bake in a preheated oven for 15 minutes, until golden brown.
• Step 8: Remove and sprinkle with a little parsley.

Hint: Using a food processor to finely chop the onions and celery will ensure they're nice and fine for a great mouth feel, and not bulky in the crawfish au gratin.

🔄 Substitutions and Variations

• Green Onions - instead of parsley.
• Lemon Juice - to add a little acidity.
• White Wine - again, for acidity.
• Cajun Seasoning - add a touch of this for some extra spice.
• Hot Sauce - for added heat.
• Whipping Cream - you could use this instead of evaporated milk.
• American Cheese - try this instead of the Colby cheese.
• Red Pepper - it's a sweeter pepper.
• Crab Base - use this for added flavor.
• Celery Salt - for more flavor.
• Garlic Powder - to add another spice.
• Onion Powder - to add another spice.
• Yellow bell peppers - sweeter than the green.
• Chicken Base - try this instead of some of the evaporated milk.
• Shrimp - add some raw shrimp when you add the crawfish.

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🔌 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Like mentioned, I like to use a food processor for this recipe, to ensure the onions and celery are nice and fine.

I also used a large skillet and a 1.5 quart baking dish. I have some affiliate links in the recipe card below, for more information.

📘 More Crawfish Recipes

• Crawfish Mac and Cheese
• Crawfish Fettuccine
• Louisiana Crawfish Boil
• Crawfish Ravioli
• Crawfish Bread
• Crawfish Pie

Trying stuffing a baked potato with the crawfish mixture.

🧊 Storage

Once cooled completely, store in an airtight container in the refrigerator for up to 3 days.

💡 Tips

Expert Tip: If you're using the Au Gratin more as a dip and want a more spreadable consistency use a little less evaporated milk. In reverse, if you are using it more like a sauce and want to pour over, say, a piece of fish, then use a little more.

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