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Crawfish Au Gratin
A tasty, creamy, cheesy crawfish au gratin recipe that can be served with garlic bread, salad or even as a stuffing for something else.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Oven Time
15
minutes
mins
Total Time
40
minutes
mins
Servings:
8
Cuisine:
Southern
Author:
Melanie Cagle
Cook Mode
Prevent your screen from going dark
Equipment
Hamilton Beach Food Processor
Large 12" Skillet
Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart
Ingredients
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
1
Lb
Crawfish Tails
peeled
½
Cup
Panko Breadcrumbs
½
Cup
Parmesan Cheese
grated
Parsley
freshly chopped (optional garnish)
Instructions
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.
Notes
I like to use the food processor to chop the onions and celery here, really fine.
Nutrition
Serving:
1
g
|
Calories:
315
kcal
|
Carbohydrates:
15
g
|
Protein:
18
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
162
mg
|
Sodium:
572
mg
|
Fiber:
1
g
|
Sugar:
2
g
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