COMMENT:
Au gratins of many types are found on menus throughout Louisiana.
The dish is most commonly made with jumbo lump crabmeat. Although,
normally served casserole-style, I have also seen it served as the
perfect topping over a sauteed filet of fish. Additionally, au gratins
make excellent hors d'oeuvres and can be served with garlic croutons
or crackers.
INGREDIENTS:
- 1 pound crawfish tails
- 1/4 pound butter
- 1/4 cup onions, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 tbsp garlic, diced
- 2 tbsps flour
- 2 cups heavy whipping cream
- 1 ounce dry white wine
- 1 tbsp lemon juice
- dash of hot sauce
- 3/4 cup grated cheddar cheese
- salt and cracked black pepper to taste
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
METHOD:
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.
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