Apr 112016

One of my favorite dishes is Crabmeat au Gratin. So I figured why not switch the crabmeat with crawfish. I thougt it was a great success. Tell me what you think.


1/2 cup Butter

1/2 cup Flour

2 cups Heavy Cream

1 1/2 pound Crawfish Tails

1/2 teaspoon Salt

1/2 teaspoon White Pepper

1 1/2 teaspoons Cayenne

2 cups sharp Cheddar Cheese

Preheat oven to 350 degrees.

In a skillet, melt butter and blend in flour to make a roux. Gradually add cream, stirring constantly, until mixture thickens. Add crawfish, salt, pepper, and cayenne. Heat thoroughly. Spoon mixture into a 2 quart casserole dish. Top with cheese and bake 20 minutes.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.