Crawfish au Gratin
Ingredients
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
Seasoning Mix
- 2 tablespoons butter
- 1/3 cup finely chopped onions
- 1/4 cup thinly sliced green onions
- 2 garlic cloves, minced
- 4 teaspoons all purpose flour
- 1 1/3 cups milk
- 1/2 heavy cream
- 1 1/4 cups grated mild cheddar cheese
- 1 pound cooked crawfish tails (thawed and drained, if frozen)
Instructions
In a small bowl, thoroughly combine seasoning mix; set aside. In a medium saucepan, melt butter over medium-high heat. Add onions, green onions and garlic and cook until tender, 3-5 minutes. Add seasoning mix. Gradually whisk in flour and cook for 2 minutes. Gradually add the milk, whisking constantly and vigorously until smooth. Add cream and continue whisking until sauce is slightly reduced and thickened. Reduce heat to low and whisk in cheese. Continue whisking until melted. Stir in crawfish tails and cook until just heated through. Adjust seasonings, if necessary. If serving Crawfish Gratin on its own, distribute evenly among 6 lightly greased ramekins and bake at 350 degrees F until bubbly, about 15 minutes. If serving as a topping for fish, remove from heat, cover and keep warm until ready to serve. Makes 6 servings.