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