Crawfish Michelle

Directions

1. 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.
2. 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.
3. 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.
4. Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

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Reviews (3)

Your Rating:

5

sari

Mar. 22, 2010

"Awesome, its like cajun/creole comfort food, i dont even like crawfish but i and my whole family loved it. Super simple too. Awesome!..." See more"

3

debadams

Oct. 7, 2010

"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!..." See more"

3

Hayley

May. 17, 2010

"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 ..." See morebeen better than crawfish (although my dad liked the crawfish). So not bad, but I wouldn't want to eat a ton of leftovers."