Cajun Crawfish Gratin with Horseradish Kick
Recipe Collection: Dinner
Cajun Crawfish Gratin with Horseradish Kick elevates your dining experience with a pescatarian dish that showcases the rich flavors of Cajun cuisine. The combination of tender crawfish tails and a tangy horseradish sauce creates a mouthwatering contrast, while a crispy breadcrumb topping adds texture. This dish is perfect for gatherings or a special family meal.
With its bold flavor profile, this gratin is versatile enough to serve as a main course or a standout appetizer. Simply select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.
Overview
This Spicy Cajun Crawfish Gratin is a luxurious dish that transforms leftover crawfish tails into a gourmet delight. The creamy horseradish sauce, combined with a hint of cayenne and paprika, elevates the natural sweetness of the crawfish, while a golden breadcrumb topping adds a satisfying crunch. Perfect for impressing guests or indulging in a special treat.
Diet Type
Pescatarian
Allergies
Dairy, Shellfish
Cuisine
Cajun
Serving Size: 6
Cooking Time: 40 minutes
Ingredients
- 2 Tablespoons (tbsp) butter, divided
- 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 Teaspoon (tsp) cayenne pepper
- 0.5 Teaspoon (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 bread crumbs
Steps
- Preheat the oven's broiler and position the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
- In a saucepan over medium heat, melt 2 tablespoons of butter. Add the minced onion and shallots, cooking until the onion is translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce the heat to medium and simmer until the stock reduces by half, about 5 minutes.
- Stir in the heavy cream, then whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 3 to 5 minutes, stirring occasionally.
- In a separate skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and green onions, cooking until the garlic is fragrant, about 5 minutes.
- 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.
- Pour the mixture into the prepared casserole dish and sprinkle with bread crumbs.
- Place the dish under the preheated broiler and cook until the bread crumbs are golden brown. Allow the gratin to stand for a few minutes before serving.
Notes
Timer
Enjoy your homemade Cajun Crawfish Gratin with Horseradish Kick!