Michelle’s Creamy Crawfish Bake

1. 1

   Preheat the oven broiler and position the oven rack about 6 inches from the heat source. Coat a 2-quart casserole dish with cooking spray.

2. 2

   Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook, stirring, until the onion softens and becomes translucent, about 5 minutes. Add the chicken stock and bring it to a boil over high heat. Lower the heat to medium and simmer until the stock reduces to half its original volume, about 5 minutes. 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.

3. 3

   While the sauce cooks, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook, stirring, until the garlic’s aroma softens, about 5 minutes. Add the crawfish tails and cook until heated through. Stir the crawfish mixture into the sauce with the Parmesan cheese. Transfer to the prepared casserole dish and sprinkle with bread crumbs.

4. 4

   Broil under the preheated broiler until the bread crumbs turn golden brown. Let sit for a few minutes before serving.

• Calories 473.22 kcal ▲ High 24%
• Protein 16.2 g ↗ Good Source 32%
• Carbohydrate 31.92 g 12%
• Total Fat 26.52 g ▲ High 34%
• Saturated Fat 15.37 g ▲ High 77%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 180.47 mg ▲ High 60%
• Sodium 328.67 mg — Moderate 14%
• Dietary Fiber 0.89 g ⌄ Low Source 3%
• Total Sugars 1.69 g --
• Added Sugars 0.54 g ⌄ Low Source 1%
• Calcium 182.36 mg — Moderate 14%
• Iron 3.1 mg — Moderate 17%
• Potassium 336.18 mg ⌄ Low Source 7%
• Vitamin A 24.03 mcg ⌄ Low Source 3%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄
• Onions 🧅