Alex Patout's Seafood Kitchen Cajun Seafood Au Gratin

Alex Patout’s Seafood Kitchen Cajun Seafood Au Gratin

6 servings

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 ground black pepper
1-1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound medium shrimp, peeled and deveined
1/2 lb crayfish tails
1/2 lb lump crabmeat or white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese
In heavy skillet or saucepan and place over medium-high heat.

The cream will rise before it begins to boil; just stir it to keep it from

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.

Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.

Mix well and let cook 2-3 minutes.

Gently fold in the crab meat (you paid a premium price for it, so don’t
destroy those precious lumps).

Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently
until it has melted.

Preheat the broiler.

Pour the hot seafood mixture into a large ovenproof dish or individual

Sprinkle the top with the Parmesan cheese and glaze under the broiler.