Crawfish Michelle
Live crawfish season runs from january to june/july.
Recipe Summary Crawfish Michelle
Great crawfish starter dish for those leftover tails after a crawfish boil.Ingredients | Fresh Crawfish Near Me For Sale2 tablespoons butter1 yellow onion, chopped3 large shallots, minced½ cup chicken stock1 ½ cups heavy cream1 ½ tablespoons Dijon mustard1 ½ teaspoons prepared horseradish¼ teaspoon cayenne pepper, or to taste½ teaspoon paprika, or to tastesalt and ground black pepper to taste3 tablespoons butter3 cloves garlic, minced⅓ cup chopped green onion1 (16 ounce) package cooked and peeled whole crawfish tails¼ cup grated Parmesan cheese¼ cup dry bread crumbsDirectionsPreheat 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.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.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.Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.Info | Fresh Crawfish Near Me For Saleprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Crawfish MichelleSeafood, Shellfish, Crawfish,