Crawfish Gratin Recipe

Inspired by Chemin à la Mer

Time45m

Serves4

Poblano, Spring Onion, Gruyere

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Ingredients

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Main Ingredients

1 pound Crawfish tails

1 whole Poblano pepper

2 whole Spring onions

1 cup Gruyere cheese

1 cup Heavy cream

2 tablespoons Butter

2 tablespoons 00 bread flour

2 cloves Garlic, minced

to taste Celtic sea salt

to taste black pepper

to taste Watkins paprika

1 cup Breadcrumbs

Method

Cooking Instructions

Prepare the Ingredients

Preheat your oven to 375°F (190°C). Dice the poblano pepper and spring onions. Rinse and drain the crawfish tails.

Make the Roux

In a large skillet, melt the butter over medium heat. Add the diced poblano pepper, spring onions, and minced garlic. Sauté until softened, about 4-5 minutes.

Add Flour and Cream

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes, then gradually whisk in the heavy cream until smooth.

Combine and Season

Add the crawfish tails to the mixture and stir in the Gruyere cheese until melted. Season with salt, black pepper, and paprika to taste.

Transfer to Baking Dish

Pour the crawfish mixture into a greased baking dish and sprinkle breadcrumbs evenly over the top.

Bake

Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

Serve

Remove from the oven and allow to cool slightly before serving. Enjoy your Crawfish Gratin!