1/1 Photo of Cajun Seafood Au Gratin
Khandi Howard's Note:
This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***
My Private Note
Units: US | Metric
- 1 pint heavy cream
- 1 tablespoon fresh basil or 2 teaspoons dried basil
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons ground red pepper
- 1 teaspoon white pepper
- 1 cup chopped green onion
- 1 cup chopped parsley
- 1/2 lb medium shrimp, peeled and deveined
- 1/2 lb crayfish tail
- 1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab)
- 1 1/2 cups grated cheese (Jack, Swiss, and American work well)
- 2 tablespoons grated parmesan cheese
- 1Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
- 2The cream will rise before it begins to boil; just stir it to keep it from overflowing.
- 3Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
- 4Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
- 5Mix well and let cook 2-3 minutes.
- 6Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps).
- 7Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
- 8Preheat the broiler.
- 9Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
- 10Sprinkle the top with the Parmesan cheese and glaze under the broiler.
- 11Serve immediately.
- 12*******Additional Notes:.
- 13This dish should really be prepared fresh.
- 14It doesn’t take long to make, and your guests or family will enjoy watching you prepare it.
- 15You don’t have to use all three kinds of seafood, either.
- 16Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.
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Nutritional Facts for Cajun Seafood Au Gratin
Serving Size: 1 (253 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 497.1
- Calories from Fat 346
- Total Fat 38.4 g
- Saturated Fat 23.1 g
- Cholesterol 255.0 mg
- Sodium 1334.7 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.2 g
- Sugars 0.6 g
- Protein 30.3 g