Crawfish Au Gratin Recipes

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FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE



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.

SHRIMP AU GRATIN



Shrimp Au Gratin image

Rich, creamy, cheesy, and buttery, this shrimp au gratin is definitely not a recipe to try if you're watching calories. But, oh my, it's delicious! Super simple to make, it's impressive when presented. The sauce just melts in your mouth and Panko crumbs on top add a nice crunchy texture. Simply divine.

Provided by Mikekey *

Categories     Seafood

Time 50m

Number Of Ingredients 19

1/4 tsp Italian seasoning
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/4 tsp salt
1 Tbsp olive oil
3 Tbsp unsalted butter
1/8 c minced shallot
3/4 tsp minced garlic
3/4 lb medium shrimp, peeled and deveined, tails removed (about 24)
1 Tbsp chopped chives
1 Tbsp all-purpose flour (plus 1 teaspoon more)
1 c milk
1/3 c heavy cream
1 tsp lemon juice
1 c shredded Monterey Jack cheese
1/2 c shredded Parmesan cheese
1/2 c Panko bread crumbs
cooking spray

Steps:

  • 1. Preheat oven to 400F. Lightly spray a quiche pan with non-stick cooking spray.
  • 2. In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the shallots and garlic and saute for 1 minute. Stir in the seasoning mix. Add shrimp and cook until just turning pink (shrimp will finish cooking in the oven), about 2 minutes. Stir in the chives. Remove mixture from pan into the prepared quiche pan.
  • 3. Add remaining tablespoon butter to pan and when melted, whisk in flour. Do not allow flour to brown. Whisk in the milk and cream and cook, whisking constantly, until mixture begins to thicken, 5 minutes. Add lemon juice and 1/2 cup of the jack cheese.
  • 4. Remove from heat and spoon sauce evenly over shrimp.
  • 5. Sprinkle remaining cheeses over top and then sprinkle Panko evenly over that. LIGHTLY spray Panko with cooking spray to help brown.
  • 6. Place in oven and bake 15 minutes or until brown and bubbly. Serve over rice or pasta.

CRAWFISH AU GRATIN



Crawfish Au Gratin image

May, also, be served as the perfect topping over a sautéed filet of fish. A John Folse recipe.

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 CRABMEAT AU GRATIN



Cajun Crabmeat Au Gratin image

Cajun Crabmeat Au Gratin. A truly delicious recipe full of fantastic flavors. Options to add shrimp or crawfish too! Delicious served as an appetizer or main meal.

Provided by Lovefoodies

Categories     Seafood

Time 50m

Number Of Ingredients 18

2 Egg yolks
1 pint Heavy Cream
4 oz or 110 g Butter
1 medium Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Red bell pepper, finely chopped
1/4 teaspoons Salt
1/2 teaspoon Red/White/Black pepper
1/4 teaspoon Garlic powder
1/8 teaspoon Celery salt
1 teaspoon Cajun seasoning
1/4 cup All-purpose flour
2 cups package shredded Sharp cheddar cheese
2 cups package shredded Mozzarella Cheese
1-2 packages or containers Crabmeat, (12 - 16 oz)
1 package Crawfish tails or UNCOOKED Small-Med, (12 - 16 oz)
Shrimp
1 inch bunch Green onions, chopped to about 1/2 pieces

Steps:

  • Preheat oven to 400 F or 200 C.Lightly grease a 9 x 9 inch baking dish (approximate size). *to customize this dish - individual smaller baking dishes can be used.
  • In a bowl, whip together the egg yolks and heavy cream.
  • Melt the butter in a large saucepan over medium heat. Sauté the onion, bell pepper and celery about 3-5 minutes. Season with salt, pepper, garlic powder, celery salt and Cajun seasoning. Reduce heat to low, cover, and simmer 10+ minutes, stirring occasionally, until very tender.
  • Mix the flour into the saucepan, and cook on medium heat and stir continuously for 5 minutes. Mix in the egg yolk/cream mixture. Reserve 1/2 cup of cheddar and mozzarella cheese for topping. Stir in the remaining Cheddar, & Mozzarella cheese until melted. Remove from heat and fold in the crabmeat and crawfish or shrimp. Transfer the mixture to the prepared baking dish and sprinkle the cheese over the top.
  • Bake 30 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the remaining cheeses (to taste) and green onions. Allow the cheese to melt before serving.
  • Serve with a salad, your favorite rolls or bread, or with rice or baked potato

Nutrition Facts : Calories 876 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 321 milligrams cholesterol, Fat 77 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 46 grams saturated fat, ServingSize 1, Sodium 1216 grams sodium, Sugar 4 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

CAJUN SEAFOOD AU GRATIN



Cajun Seafood Au Gratin image

This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***

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.

Nutrition Facts : Calories 497.2, Fat 38.5, SaturatedFat 23.2, Cholesterol 255, Sodium 1334.7, Carbohydrate 8.3, Fiber 1.2, Sugar 0.6, Protein 30.4

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