You could very easily turn this into shrimp or crabmeat au gratin. Remember that crawfish tails and crabmeat are already cooked, and will only need to be heated through until the cheese is bubbly with a slight crust. The shrimp will need to cook somewhat longer, until just barely pink.
Heat oven to 350°F.
- 2 tablespoons butter
- 1 bunch green onions with tops, chopped
- 1/4 teaspoon Tabasco sauce (or your favorite hot sauce)
- 2 tablespoons flour
- 1/2 cup whipping cream
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/2 to 1 teaspoon cayenne pepper
- 2 cloves garlic, finely minced
- 6 ounces Cheddar cheese, grated
- 3 ounces Swiss cheese, grated
- 1 pound crawfish tails (you may substitute shrimp or lump crabmeat)
In a 2-quart saucepan, melt the butter and sauté onions over medium-high heat for about 3 minutes, until just soft. Add the flour, cream, wine, salt, pepper, Tabasco and garlic. Stirring constantly, cook over medium-high heat until the sauce thickens, about 3-5 minutes. Be careful not to scorch it!
Remove from heat, then stir the cheese into the hot mixture until melted. Fold in crawfish (shrimp or crabmeat). Divide the mixture into 6 individual au gratin dishes (or one large casserole dish), then pop it into the oven for about 6-10 minutes (slightly longer for the shrimp), until slightly bubbly and done.
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