After a crawfish boil, leftover tails make a fantastic beginning dish.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 3 large shallots, minced
- ½ cup chicken stock
- 1 ½ cups heavy cream
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoons prepared horseradish
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon paprika, or to taste
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- ⅓ cup chopped green onion
- 1 (16 ounce) package cooked and peeled whole crawfish tails
- ¼ cup grated Parmesan cheese
- ¼ cup dry bread crumbs
Instructions
- 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.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 21 g |
| Sodium | 393 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I used frozen crawfish left over from a crawfish boil. This was great. The hint of horseradish was a nice addition! We loved it!
I used frozen crawfish left over from a crawfish boil. This was great. The hint of horseradish was a nice addition! We loved it!
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 one I will make again with the changes I mentioned. Thanks for sharing!
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 and lemon rice.
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!
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 have been better than crawfish (although my dad liked the crawfish). So not bad, but I wouldn’t want to eat a ton of leftovers.
Awesome, its like cajun/creole comfort food, i dont even like crawfish but i and my whole family loved it. Super simple too. Awesome!