Cajun Seafood Au Gratin Recipe

Name: Cajun Seafood Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint heavy cream; 1 tablespoon fresh basil or 2 teaspoons dried basil; 1 tablespoon fresh thyme or 2 teaspoons dried thyme; 2 teaspoons salt; 2 teaspoons ground black pepper; 1 1/2 teaspoons ground red pepper; 1 teaspoon white pepper; 1 cup chopped green onion; 1 cup chopped parsley; 1/2 lb medium shrimp, peeled and deveined; 1/2 lb crayfish tail; 1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab); 1 1/2 cups grated cheese (Jack, Swiss, and American work well); 2 tablespoons grated parmesan cheese

Servings: persons

1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onion
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tail
1/2 lb lump crabmeat (we use blue crab) or 1/2 lb white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese

1
Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.
2
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
3
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
4
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
5
Mix well and let cook 2-3 minutes.
6
Gently fold in the crab meat (you paid a premium price for it, so don't destroy those precious lumps).
7
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
8
Preheat the broiler.
9
Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.
10
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
11
Serve immediately.
12
*******Additional Notes:
13
This dish should really be prepared fresh.
14
It doesn't take long to make, and your guests or family will enjoy watching you prepare it.
15
You don't have to use all three kinds of seafood, either.
16
Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pint heavy cream, 1 tablespoon fresh basil or 2 teaspoons dried basil, 1 tablespoon fresh thyme or 2 teaspoons dried thyme, 2 teaspoons salt, and more.

Yes, Cajun Seafood Au Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Seafood Au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions