This cheesy Crawfish Gratin is a wonderfully decadent treat.
- 10 tablespoons unsalted butter plus more for greasing, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup diced celery
- 1 green bell pepper, seeded and diced
- 2 (16-ounce) packages cooked crawfish tails
- ¾ cup all-purpose flour
- ½ cup dry white wine
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- ½ cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon ground white pepper
- 1 teaspoon kosher salt
- 1 cup shredded white Cheddar cheese
- 1 cup panko (Japanese bread crumbs)
- Preheat oven to 400°.
- Butter a 1½-quart baking dish. In a large saucepan over medium heat, melt 4 tablespoons butter. Add onion, and cook until tender, about 5 minutes. Add garlic, celery, and bell pepper, and cook until vegetables are heated, about 3 minutes. Add crawfish tails, tossing to combine. Remove from heat, and let stand.
- In a medium saucepan over medium heat, melt remaining 6 tablespoons butter. Add flour, and whisk until smooth. Add wine, milk, and heavy cream, and cook until thickened, about 5 minutes. Add cheeses, parsley, juice, hot sauce, Worcestershire, Old Bay Seasoning, pepper, and salt. Whisk until smooth. Add cream mixture to crawfish mixture, stirring to combine. Pour into prepared dish.
- In a small bowl, combine Cheddar with bread crumbs. Sprinkle over crawfish mixture, and bake until golden and bubbly, 12 to 15 minutes.
Did anyone make this Dish ??
I made a version of this and lived it. It starts with a basic Etoufee recipe, adds cream and cheese. And crawfish. Can’t go wrong
Superbly wonderful dish! Any extra (if you, by chance, have any leftovers!) freezes well too.
Made it and loved it! I used Swiss cheese and half of the Parmesan and white cheddar but it was amazing!!