• Tommy Centola

Crawfish Carolyn from Christian’s

Updated: Jan 4

Here is a wonderful dish from Christian’s Restaurant.  With crawfish starting to be plentiful, this is a great time for this dish. It makes a great Valentine’s Day dish.

For the cream sauce

3 cups Heavy Whipping Cream

2 cups Shellfish Stock or Water

1/4 cup Brandy

1 cup grated Parmesan cheese (not from the green can)

1 1/2 cups Blonde Roux (3/4 cup Oil, 3/4 cup Flour)

For the Crawfish

2 tablespoons unsalted Butter

1/2 small Onion, chopped finely

1/4 Green Bell Pepper, chopped finely

1/2 stalk Celery, chopped Finely

3 cloves Garlic, minced

1/4 cup Flat-Leaf Parsley, finely chopped

1/4 cup Green Onion, thinly sliced

2 teaspoons fresh Thyme leaves (or 1 teaspoon Dried)

1/2 to 1 1/2 teaspoons Cayenne Pepper (to your taste)

Salt and Fresh Ground Black Pepper, to taste

1 pound Crawfish Tails

Heat the cream with the stock or water, then add the cheese and brandy and bring to a boil. Stir in the roux and simmer for 15 minute; keep warm.

Heat the butter in a skillet, then add he finely chopped onions, garlic, ell pepper, and celery. Sauté for about 5 minutes until soft, translucent and fragrant. Add the crawfish, salt, thyme, red and black peppers. Cook uncovered for about 5 minutes, then mix in the cream sauce.

Divide the crawfish mixture into four small gratin dishes, then top with more grated Parmesan Cheese. Place under the broiler for a minute or so until the top gets slightly browned and bubbly, and serve immediately.

Enjoy!!!

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