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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the mixture into the prepared casserole dish and sprinkle with bread crumbs.
7. 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.

Enjoy your homemade Cajun Crawfish Gratin with Horseradish Kick!