Best Crawfish Au Gratin Recipes

Fried Catfish topped with Crawfish Au Gratin Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 25

5 tablespoons butter
3/4 cup diced onion
1/4 cup diced green bell pepper
1/4 tablespoon minced garlic
5 tablespoons flour
1 tablespoon sugar
3/4 tablespoon chicken base
3/4 tablespoon crab base
1/4 tablespoon granulated garlic
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Pinch dried thyme
3 cups milk
1/4 cup white wine
4 ounces American cheese, cubed
1 pound peeled crawfish tails
2 tablespoons sliced green onions
2 (4-ounce) catfish fillets
Creole seasoning, as needed
2 eggs
2 cups milk
2 cups flour
2 cups cornmeal
Cottonseed oil, for frying

Steps:

For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
Serve the catfish with the crawfish au gratin sauce.

Semolina's Crawfish Au Gratin Recipe - (3.5/5) image

Provided by á-170456

Number Of Ingredients 8

Steps:

Blend cheese sauces, sherry and blackening spice. Put into saute skillet and bring to a boil. Add crawfish and pasta. Return to a boil. Place pasta in a casserole and top with cheddar cheese and bread crumbs. Place under broiler until cheese melts. This recipe yields ?? servings.

Crawfish Au Gratin image

Provided by gailanng

Categories Crawfish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb crawfish tail
1/4 lb butter
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 tablespoon garlic, diced
2 tablespoons flour
2 cups heavy whipping cream
1 ounce dry white wine
1 tablespoon lemon juice
1 dash hot sauce
3/4 cup grated cheddar cheese, divided
salt and black pepper
1/4 cup green onion, sliced
1/4 cup parsley, chopped

Steps:

Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
Sauté 3 to 5 minutes or until vegetables are wilted.
Be careful not to brown vegetables.
Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
Bake for 15 minutes or until cheese is bubbly.

Nutrition Facts : Calories 545.8, Fat 50.2, SaturatedFat 31.1, Cholesterol 245, Sodium 306.7, Carbohydrate 7.1, Fiber 0.7, Sugar 1, Protein 17.3

Cajun Seafood Au Gratin image

Provided by Khandi Howard

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onion
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tail
1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese

Steps:

Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
Serve immediately.
*******Additional Notes:.
This dish should really be prepared fresh.
It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
You don't have to use all three kinds of seafood, either.
Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.