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1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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2
Grease a 2-quart casserole dish with cooking spray.
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3
Melt 2 tablespoons of butter in a saucepan over medium heat.
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4
Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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5
Pour in the chicken stock and bring to a boil over high heat.
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6
Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes.
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7
Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper.
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8
Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
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9
While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat.
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10
Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes.
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11
Add the crawfish tails and cook until hot.
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12
Stir the crawfish mixture into the sauce along with the Parmesan cheese.
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13
Pour into the prepared casserole dish and sprinkle with bread crumbs.
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14
Cook under the preheated broiler until the bread crumbs are golden brown.
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15
Let stand for a few minutes before serving.
