Cajun Seafood Au Gratin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 teaspoons salt
- 2 teaspoons black pepper ground
- 1 cup green onion chopped
- 1 pint heavy cream
- 1 tablespoon fresh basil or 2 teaspoons dried basil
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 1/2 teaspoons ground red pepper
- 1 teaspoon white pepper
- 1 cup chopped parsley
- 1/2 pound medium shrimp peeled and deveined
- 1/2 pound crayfish tail
- 1/2 pound lump crabmeat or white crab meat (we use blue crab)
- 1 1/2 cups cheese grated (jack, swiss, and american work well)
- 2 tablespoons parmesan cheese grated
- Carbohydrate 5.28007291669476 g
- Cholesterol 197.151333333333 mg
- Fat 27.0937583333401 g
- Fiber 1.46866665787704 g
- Protein 34.8343137500334 g
- Saturated Fat 16.3362866250004 g
- Serving Size 1 1 Serving (213g)
- Sodium 799.042666666709 mg
- Sugar 3.81140625881772 g
- Trans Fat 1.78782141666796 g
- Calories 404 calories
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.
