Bayside Grill Crawfish Au Gratin |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is REALLY rich, so if you're looking at the fat/calorie count, don't even bother with this! You could probably use shrimp or crab in place of the crawfish if you want. This is another one of my yellowed newspaper clippings I'm transferring to Zaar. Ingredients:
1/2 cup butter |
1 onion, diced |
1 tablespoon garlic, chopped |
8 ounces flour |
3 quarts half-and-half cream |
1 tablespoon salt |
1 tablespoon white pepper |
8 ounces cheddar cheese, shredded |
8 ounces monterey jack cheese, shredded |
2 ounces sherry wine |
1 lb crawfish |
1 cup italian seasoned breadcrumbs |
4 ounces parmesan cheese, shredded |
Directions:
1. Melt butter in a heavy duty pot. Add onions and garlic. Saute until onions are tender.
2. Add flour, salt, and white pepper. Stir very well until you form a roux. Cook roux four minutes.
3. Add half & half slowly to roux, whipping out all lumps with a wire whisk. Simmer 30 minutes.
4. Strain mixture through a strainer to remove all onions and roux balls.
5. Pour cream sauce mixture back into pot. Then, add cheddar and Monterey Jack cheese, crawfish and sherry. Simmer 15 minutes.
6. Place mixture in casserole dishes. Sprinkle top with Italian bread crumbs and shredded Parmesan cheese.
7. Bake 20 minutes at 350 degrees.
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