Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seafood
Dairy
Condiments
Other
Method
Preparation
- 1
Sauté the Shallots
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until they become translucent, about 3-4 minutes.
- 2
Add Spinach
Add the fresh spinach to the skillet, and cook until wilted, about 5 minutes. Stir occasionally to ensure even cooking.
- 3
Combine Ingredients
In a large mixing bowl, combine the sautéed spinach and shallots with the crawfish tails, heavy cream, cream cheese, cayenne pepper, salt, and black pepper. Mix well until all ingredients are combined.
Cooking
- 4
Prepare the Gratin
Transfer the spinach and crawfish mixture to a greased baking dish. Spread it evenly.
- 5
Add Cheese Topping
Sprinkle the shredded Gruyère cheese and grated Parmesan cheese evenly over the top of the mixture.
- 6
Breadcrumbs Topping
Finally, sprinkle breadcrumbs over the cheese layer to create a crunchy topping.
- 7
Bake the Gratin
Preheat your oven to 375°F (190°C). Bake the gratin for about 25-30 minutes, or until the top is golden and bubbly.
- 8
Cool and Serve
Once done, remove the gratin from the oven and let it cool for 5 minutes before serving.