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.
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
I like to use the food processor to chop the onions and celery here, really fine.
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Nutrition
Serving: 1g | Calories: 315kcal | Carbohydrates: 15g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 162mg | Sodium: 572mg | Fiber: 1g | Sugar: 2g
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