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.
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What makes this recipe so yummy
- 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.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: 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.
Recipe variations and substitute ideas
- 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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Necessary gear: 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 I think you'll love
- Crawfish Mac and Cheese
- Crawfish Fettuccine
- Louisiana Crawfish Boil
- Crawfish Ravioli
- Crawfish Bread
- Crawfish Pie
- Fried Crawfish Poboy
Trying stuffing a baked potato with the crawfish mixture.
How to store leftovers
Once cooled completely, store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
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.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Crawfish Au Gratin
Equipment
Ingredients
- 8 Tablespoons Unsalted Butter
- 1 Cup Sweet Onions finely diced
- 1 Cup Celery finely diced
- ½ Cup All Purpose Flour
- 1 (12 Ounce) Can Evaporated Milk
- 2 Each Egg Yolks
- ¼ teaspoon Black Pepper
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 1 Cup Colby Cheese grated
- 1 Pound Crawfish Tails peeled
- ½ Cup Panko Breadcrumbs
- ½ Cup Parmesan Cheese grated
- Fresh Parsley freshly chopped (optional garnish)
Instructions
- Preheat oven to 375°F.
- Add the butter to a skillet over medium heat and melt.8 Tablespoons Unsalted Butter
- Add the diced onions and celery and cook until wilted (about 10 minutes).1 Cup Sweet Onions, 1 Cup Celery
- Add flour and cook a few minutes, continuously stirring.½ Cup All Purpose Flour
- Add the evaporated milk, slowly while stirring then add the egg yolks and seasoning and cook 5 minutes.1 (12 Ounce) Can Evaporated Milk, 2 Each Egg Yolks, ¼ teaspoon Black Pepper, 1 teaspoon Salt, ½ teaspoon Cayenne Pepper
- Stir in the cheese and cook until melted.1 Cup Colby Cheese
- Turn off the heat and fold in the crawfish tails.1 Pound Crawfish Tails
- Pour into a greased 1.5qt baking dish.
- Mix the breadcrumbs with the parmesan cheese and sprinkle over the top.½ Cup Panko Breadcrumbs, ½ Cup Parmesan Cheese
- Bake in the oven, uncovered, for 15 minutes, until nice and golden brown on top.
- Sprinkle with chopped parsley and serve.Fresh Parsley
Notes
Nutrition
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