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***

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Name: Cajun Seafood Au Gratin
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Cajun
Ingredients: 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 Black Pepper ground; 1 1/2 teaspoons Ground red pepper; 1 teaspoon White pepper; 1 cup green onion chopped; 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

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INGREDIENTS

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 Black Pepper ; ground
1 1/2 teaspoons Ground red pepper
1 teaspoon White pepper
1 cup green onion ; chopped
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

Servings

INSTRUCTIONS

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.

NOTES

*******Additional Notes:.
This dish should really be prepared fresh. It doesn?t take long to make, and your guests or family will enjoy watching you prepare it. You don?t have to use all three kinds of seafood, either. Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

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Cajun Seafood Au Gratin

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 Black Pepper ground
1 1/2 teaspoons Ground red pepper 
1 teaspoon White pepper 
1 cup green onion chopped
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

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.

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mysaun

Seafood Fondue right out of the oven
khandih

Seafood Fondue right out of the oven
khandih

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (213g)
Recipe Makes: 6

Calories: 404
Calories from Fat: 244 (60%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 16.3g	82 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.4g
Cholesterol 197.2mg		61 %
Sodium 799mg		28 %
Potassium 493.5mg		13 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 3.8g
Protein 34.8g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 404

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REVIEWS

jandled

I really liked this dish! I've eaten with pasta, rice, and pita chips (I ate it as a dip as well!) It was delicious! Be careful though because it does end up being a lot of food.

Drallen9

Everyone loved this dish! It's easy, delicious, and filling. I didn't have crayfish, but I added extra shrimp and crab. Served over rice. Definitely a WINNER!

Ummuhaajar

Awesome and quick recipe tried it with pasta

mysaun

Fabulous! Also, a very forgiving recipe...I didn't have crawfish or basil. I just upped the crab meat to 1 pound and left out the basil altogether. It's very rich and filling, so a small portion for each person went quite far. Super simple to make.

khandih

*******Additional Notes:. This dish should really be prepared fresh. It doesn?t take long to make, and your guests or family will enjoy watching you prepare it. You don?t have to use all three kinds of seafood, either. Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available. [I posted this recipe.]

11y

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Cajun Seafood Au Gratin

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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