Crawfish Michelle

Crawfish tails are tossed with a spicy cream sauce, sprinkled with bread crumbs, and broiled until golden brown in this tasty main dish.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 421 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons butter
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 1 (16 ounce) package cooked and peeled whole crawfish tails
• 3 large shallots, minced
• 0.25 cup grated Parmesan cheese
• 0.25 teaspoon cayenne pepper, or to taste
• 0.25 cup dry bread crumbs
• 1.5 cups heavy cream
• 0.5 cup chicken stock
• 1.5 tablespoons Dijon mustard
• 0.33333334326744 cup chopped green onion
• 1.5 teaspoons prepared horseradish
• 0.5 teaspoon paprika, or to taste

Recipe Instructions

Step 1

Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.

Step 2

While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.

Step 3

Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

Step 4

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.