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***

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
2. The cream will rise before it begins to boil; just stir it to keep it from overflowing.
3. Once 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.
4. Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
5. Mix well and let cook 2-3 minutes.
6. Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps).
7. Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
8. Preheat the broiler.
9. Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
10. Sprinkle the top with the Parmesan cheese and glaze under the broiler.
11. Serve immediately.
12. *******Additional Notes:.
13. This dish should really be prepared fresh.
14. It doesn’t take long to make, and your guests or family will enjoy watching you prepare it.
15. You don’t have to use all three kinds of seafood, either.
16. Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

Reviews

[Susan Dillard]

This recipe IS wonderful, just like Khandi said! It is extremely easy to prepare and very quick. I did cut back on the pepper, I used 1 t. black, 1/2 t. red and 1/2 t. white. Even at those amounts is was a little too hot for my husband, so if you don\'t like hot foods, go easy on the pepper. You can always add more. At the reduced amounts it was just right for me. Thanks Khandi for this great recipe! Susan

[LuvviLoo]

I made this the other night, and found the seasonings to be way too strong for my palate... so I had to adjust by adding a good bit of regular milk to it to dilute the harshness of the seasonings. This resulted in a much thinner creamsauce, I'm sure. However, the dish was very tasty. I served it as a side dish for steak /mushrooms and roasted asparagus. Will make again, DH raved over it.

[Chef ChiSox#1]

I made this with 2c basic white sauce and added Old Bay seasoning along with salt and black pepper. For the cheese in the dip I added about 1/2c of an Italian cheese blend and the parmesan on top. Very good.