Crawfish Au Gratin
Submitted by gemiinii
Crawfish au gratin baked in a rich double-cheddar sauce with sauteed bell pepper, celery, and onion. A bubbly, cheesy Cajun casserole that’s pure Louisiana comfort food.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIf you want to know how they do comfort food in Cajun country, start right here.
Crawfish tails get simmered with the holy trinity (onion, celery, bell pepper) and parsley, then folded into a velvety cheese sauce made with both cheddar cheese and cheddar cheese sauce, egg yolks, and milk. Pour it into a casserole, slide it into the oven, and in ten minutes you’ve got a bubbling, golden gratin.
The crawfish stay tender inside that thick, cheesy blanket. Every spoonful is rich, savory, and unapologetically indulgent.
Serve it over rice or just eat it straight from the dish with a crusty piece of French bread.
Pro Tips
- Use a double boiler for the cheese sauce so it melts slowly and evenly without scorching.
- Temper the egg yolks by whisking a little hot sauce mixture into them first, then adding them back to the pot.
- Don’t overcook the crawfish in the saute step. Ten minutes of simmering is plenty.
- Broil the top for the last minute or two if you want a golden, crusty finish on the gratin.
Ingredients
Directions
In saucepan combine margarine, celery, bell pepper, parsley and onion over low heat.
Sauté for 5 minutes.
Lower heat and simmer for 10 minutes.
Add crawfish talks, salt and pepper.
Let simmer for 10 minutes.
In double boiler combine cheese, cheese, sauce, milk and egg yolks.
Mix cornstarch with water. Add to cheese mixture and let boil for 5 minutes.
Pour crawfish mixture into cheese mixture and blend well.
Pour into casserole dish. Bake at 350℉ (180℃). for 10 minutes.
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