Ingredients for Cajun Seafood Au Gratin
- Heavy Cream
- Fresh Basil
- Fresh Thyme
- 1 teaspoon salt (or to taste)
- Ground Black Pepper
- Ground Red Pepper
- White Pepper
- Green Onion
- 1 tablespoon chopped fresh parsley
- Medium Shrimp
- Crayfish Tail
- Lump Crabmeat
- Cheese
- 1/4 cup grated Parmesan cheese
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How to Make Cajun Seafood Au Gratin
- In a large heavy skillet or saucepan, heat the heavy cream over medium-high heat. The cream will rise before boiling; gently stir to prevent overflowing.
- Once simmering, add the Cajun seasoning, salt, pepper, green onions, and parsley. Reduce heat to medium-low and simmer until thickened, about 7-8 minutes, stirring occasionally.
- Stir in the shrimp and cook for 3-4 minutes, then add the crawfish tails. Mix well and cook for another 2-3 minutes.
- Gently fold in the lump crab meat and cook for 2-3 minutes more.
- Stir in 1 1/2 cups of Gruyere cheese until melted and smooth.
- Preheat your broiler to high.
- Pour the seafood mixture into a large oven-safe dish or individual ramekins.
- Sprinkle the top with Parmesan cheese.
- Broil for 2-3 minutes, or until golden brown and bubbly.
- Serve immediately over rice, pasta, or with crusty bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
2g
Fat
115g
Carbs
2g
