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.
❤️ 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.
- All Purpose Flour
- Evaporated Milk
- Egg Yolks
- Colby Cheese
- Panko Breadcrumbs
- Parmesan Cheese
- Parsley (optional)
See recipe card at the bottom of this post for quantities.
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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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.
Once cooled completely, store in an airtight container in the refrigerator for up to 3 days.
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.
If you’ve tried this Crawfish Au Gratin Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 8 Tablespoons Unsalted Butter
- 1 Cup Sweet Onions, finely diced
- 1 Cup Celery, finely diced
- ½ Cup All Purpose Flour
- 1 (5oz) Can Evaporated Milk
- 2 Egg Yolks
- ¼ teaspoon Black Pepper
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 1 Cup Grated Colby Cheese, grated
- 1Lb Crawfish Tails, peeled
- ½ Cup Panko Breadcrumbs
- ½ Cup Parmesan Cheese, grated
- Parsley, freshly chopped (optional garnish)
- Preheat oven to 375°F.
- Add the butter to a skillet over medium heat and melt.
- Add the diced onions and celery and cook until wilted (about 10 minutes).
- Add flour and cook a few minutes, continuously stirring.
- Add the evaporated milk, slowly while stirring then add the egg yolks and seasoning and cook 5 minutes.
- Stir in the cheese and cook until melted.
- Turn off the heat and fold in the crawfish tails.
- Pour into a greased 1.5qt baking dish.
- Mix the breadcrumbs with the parmesan cheese and sprinkle over the top.
- Bake in the oven, uncovered, for 15 minutes, until nice and golden brown on top.
- Sprinkle with chopped parsley and serve.
I like to use the food processor to chop the onions and celery here, really fine.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 315Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 162mgSodium 572mgCarbohydrates 15gFiber 1gSugar 2gProtein 18g