Baked Seafood Au Gratin Recipe

Ingredients for Baked Seafood Au Gratin

• 1 medium onion, chopped
• Red Bell Pepper
• 1/2 cup olive oil
• 1/2 cup butter
• All Purpose Flour
• Fresh Crabmeat
• 4 cups water
• 1 pound shrimp (peeled and deveined)
• Small Scallop
• Cod Fish Fillet
• Button Mushrooms
• 3 cups milk
• 1 cup chicken broth
• Sharp Cheddar Cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Ground Black Pepper
• Hot Pepper Sauce
• 1/2 cup grated Parmesan cheese
• Fresh Parsley
• Sherry Wine

How to Make Baked Seafood Au Gratin

1. In a heavy skillet, sauté 1 medium onion, chopped, and 1 green bell pepper, chopped, in 1/2 cup olive oil over medium heat until tender (about 5-7 minutes).
2. Stir in 1/2 cup all-purpose flour and cook for 10 minutes, stirring frequently, until lightly browned.
3. Stir in 1 pound lump crabmeat. Remove from heat and set aside.
4. In a large Dutch oven, bring 4 cups water to a boil.
5. Add 1 pound shrimp (peeled and deveined), 1 pound scallops, and 1 pound flounder fillets. Simmer for 3 minutes.
6. Drain, reserving 1 cup of the cooking liquid. Set seafood aside.
7. In a heavy saucepan, melt 1/2 cup butter over low heat.
8. Whisk in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly, to make a roux.
9. Gradually whisk in 3 cups milk and 1 cup chicken broth along with the reserved 1 cup cooking liquid.
10. Increase heat to medium. Cook, stirring constantly, until thickened and bubbly (about 5-7 minutes).
11. Stir in 2 cups shredded cheddar cheese, 1/4 cup dry sherry, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and a dash of hot sauce.
12. Stir in the cooked seafood, 1 cup sliced mushrooms, and 1/4 cup chopped fresh parsley.
13. Preheat oven to 350°F (175°C).
14. Lightly grease a 9x13 inch baking dish.
15. Press the crabmeat mixture into the bottom of the prepared pan.
16. Spoon the seafood mixture over the crabmeat crust and sprinkle with 1/2 cup grated Parmesan cheese.
17. Bake for 30-35 minutes, or until golden brown and bubbly.
18. Let stand for 5 minutes before serving. Serve immediately.