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.