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Name: Seafood Au Gratin
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: Salt to taste; 4 tb Butter; 1 pt Oysters ; with liquor; 2 1/2 c Whole Milk; (preferably Louisiana; 1 Dozen Medium-size shrimp;; 4 tb All-purpose flour; Freshly-ground white pepper;; 3/4 c Freshly-grated; 1/2 lb Crawfish tails

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INGREDIENTS

Salt ; to taste
4 tb Butter
1 pt Oysters ; with liquor
2 1/2 c Whole Milk
(preferably Louisiana
1 Dozen Medium-size shrimp;
4 tb All-purpose flour
Freshly-ground white pepper;
3/4 c Freshly-grated
1/2 lb Crawfish tails

INSTRUCTIONS

Preheat oven to 400 degrees. In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for 1 minute. Then whisk in milk, a little at a time. Season with salt and pepper. Bring liquid to boil and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes. Remove from heat and stir in 1/2 cup of the cheese. In a bowl combine the oysters, shrimp and crawfish, and season with salt and pepper. Now stir in the milk mixture, season, and mix thoroughly. Lightly grease 12 individual pie tins. Spoon mixture into each pie tin. Sprinkle each with remaining cheese. Place in oven and bake for about 8 to 10 minutes or until bubbly. Remove from oven and serve warm. This recipe yields 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-26-1998 Recipe by: Emeril Lagasse

NOTES

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Seafood Au Gratin

Salt to taste
4 tb Butter
1 pt Oysters ; with liquor
2 1/2 c Whole Milk
 (preferably Louisiana
1 Dozen Medium-size shrimp;
4 tb All-purpose flour
 Freshly-ground white pepper;
3/4 c Freshly-grated
1/2 lb Crawfish tails

Preheat oven to 400 degrees. In a saute pan over high heat, melt butter.  Stir in flour and cook, stirring constantly for 1 minute. Then whisk in  milk, a little at a time. Season with salt and pepper. Bring liquid to boil  and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes.  Remove from heat and stir in 1/2 cup of the cheese. In a bowl combine the  oysters, shrimp and crawfish, and season with salt and pepper. Now stir in  the milk mixture, season, and mix thoroughly. Lightly grease 12 individual  pie tins. Spoon mixture into each pie tin. Sprinkle each with remaining  cheese. Place in oven and bake for about 8 to 10 minutes or until bubbly.  Remove from oven and serve warm. This recipe yields 12 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-26-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 12 servings

Calories: 64
Calories from Fat: 40 (62%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 31.4mg		10 %
Sodium 77mg		3 %
Potassium 71.7mg		2 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.5g
Protein 3.5g		5 %
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.

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Calories per serving: 64

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