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My review
Crawfish Michelle
MarkSc
"Great crawfish starter dish for those leftover tails after a crawfish boil."
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Ingredients
40 m servings 421 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
- While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
- Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 421 calories; 33.8 g fat; 15.7 g carbohydrates; 15 g protein; 191 mg cholesterol; 393 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
3/20/2010
Awesome, its like cajun/creole comfort food, i dont even like crawfish but i and my whole family loved it. Super simple too. Awesome!
Most helpful critical review
5/14/2010
My family was half/half on this. It wasn't too hard to make, but the sauce flavor wasn't outstanding to me (although my brother wanted to soak it up with bread) and I actually think shrimp would...
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3/20/2010
Awesome, its like cajun/creole comfort food, i dont even like crawfish but i and my whole family loved it. Super simple too. Awesome!
10/6/2010
Delicious! I used it to stuff giant porabello mushrooms. I Cut the cream to only 1 cup and increased the cayenne. Very rich, but well worth it!
5/14/2010
My family was half/half on this. It wasn't too hard to make, but the sauce flavor wasn't outstanding to me (although my brother wanted to soak it up with bread) and I actually think shrimp would...
8/3/2017
I used frozen crawfish left over from a crawfish boil. This was great. The hint of horseradish was a nice addition! We loved it!
3/22/2017
A little greasy but overall pretty good. My husband and I both agreed that the horseradish wasn't necessary and that the bread crumbs did not add anything to the dish. Excellent flavor combo and...
6/20/2013
This was great! I added green bell peppers and celery, and this seemed to make it over the top!!!! I did not put bread crumbs and bake either, it did not need it. I just served over some thyme ...