Creamy Crawfish Au Gratin
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 2 cups heavy cream
- 1 1/2 lb crawfish meat
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 1/2 tsp cayenne pepper
- 2 cups sharp cheddar cheese, shredded
Step-by-Step Instructions
- Preheat oven to 350 degrees.
- In a skillet over medium heat, melt butter and blend in flour to make a blonde roux. Cook, stirring constantly, for about 5-7 minutes until the mixture is smooth and lightly golden.
- Gradually add cream, stirring constantly, until mixture thickens and is smooth, about 5-8 minutes. Add crawfish, salt, white pepper, and cayenne. Heat thoroughly until crawfish are warmed through, about 3-5 minutes.
- Spoon mixture into a 2 quart casserole dish. Top with shredded cheese and bake 20 minutes until cheese is melted and bubbly. Serve over rice, pasta, or puff pastry.
Common Problems and Solutions
Q: Why did my sauce separate or become grainy?
A: This usually happens if the heat is too high or if you add the cream too quickly. Make sure to add the cream gradually while stirring constantly, and keep the heat at medium. If the sauce does break, you can sometimes save it by whisking in a tablespoon of cold cream off the heat.
Q: Can I make this ahead of time?
A: Yes! You can prepare the crawfish cream sauce up to a day ahead, refrigerate it, then reheat gently and transfer to the casserole dish before baking. You may need to add a splash of cream when reheating if it's too thick. Add the cheese just before baking.
Q: Help! My roux is burning. What should I do?
A: If you see black specks or smell burning, discard the roux immediately and start over—there's no saving a burnt roux, and it will make the entire dish taste bitter. Use medium heat, not high, and stir constantly. A heavy-bottomed skillet helps prevent hot spots.
Tips and Techniques
Don’t skip preheating the oven—you want it ready to go as soon as you’ve assembled the casserole so the crawfish don’t overcook while waiting. For extra richness, save a handful of cheese to sprinkle on top during the last 5 minutes of baking for a beautifully browned crust.
Ingredient Substitutions
- crawfish meat:
- heavy cream:
- sharp cheddar cheese:
Equipment Needed
- Heavy-bottomed skillet
- 2-quart casserole dish
- Wooden spoon or whisk
Historical Context
Au gratin dishes became popular in Louisiana when French culinary techniques merged with local ingredients. Crawfish au gratin is a relatively modern take on the classic French gratin, showcasing South Louisiana’s beloved crawfish in a rich, cheesy sauce.
