Cajun Crawfish Casserole with Parmesan Crust

Recipe Collection: Dinner

Cajun Crawfish Delight Casserole with Parmesan Crust transforms your dinner with a perfect pescatarian dish that brings the vibrant flavors of Louisiana to your table. This casserole features tender crawfish tails enveloped in a rich, velvety sauce, topped with a crispy Parmesan crust. Ideal for cozy family dinners or special occasions, it’s a versatile meal that pairs beautifully with a fresh salad or crusty bread.

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Overview

This Cajun Creamy Crawfish Casserole is a luxurious dish that transforms leftover crawfish tails into a decadent meal. With a rich, creamy sauce infused with Dijon mustard and horseradish, topped with a golden Parmesan crust, this dish is sure to impress. Perfect for a cozy dinner or a special occasion, it brings the flavors of Louisiana to your table.

Diet Type

Pescatarian

Allergies

Dairy, Shellfish

Cuisine

Cajun

Serving Size: 6

Cooking Time: 40 minutes

Ingredients

• 2 Tablespoons (tbsp) butter
• 1 Whole yellow onion, minced
• 3 Large shallots, minced
• 0.5 Cups chicken stock
• 1.5 Cups heavy cream
• 1.5 Tablespoons (tbsp) Dijon mustard
• 1.5 Teaspoons (tsp) prepared horseradish
• 0.25 Teaspoons (tsp) cayenne pepper
• 0.5 Teaspoons (tsp) paprika
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 3 Tablespoons (tbsp) butter
• 3 Cloves garlic, minced
• 0.33 Cups green onion, minced
• 16 Ounces (oz) crawfish tails, peeled
• 0.25 Cups Parmesan cheese, grated
• 0.25 Cups dry bread crumbs

Steps

1. 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.
2. In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced onion and shallots, cooking until the onion is soft and translucent, about 5 minutes.
3. Pour in the chicken stock and bring to a boil over high heat. Reduce the heat to medium and simmer until the stock is reduced by half, about 5 minutes.
4. Stir in the heavy cream, then whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally.
5. In a separate skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and green onions, cooking until the garlic is fragrant, about 5 minutes.
6. Add the crawfish tails to the skillet and cook until heated through. Combine the crawfish mixture with the sauce, then stir in the grated Parmesan cheese.
7. Pour the mixture into the prepared casserole dish and sprinkle with bread crumbs.
8. Place under the preheated broiler until the bread crumbs are golden brown. Let the casserole stand for a few minutes before serving.

Enjoy this creamy, spicy, and savory dish that captures the essence of Cajun cuisine!