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1
Bring 4 cups of water to a boil in a medium saucepan.
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2
To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine.
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3
Add the crawfish and shrimp to the bag in batches and shake to coat.
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4
Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled.
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5
As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle.
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6
Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds.
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7
(The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.)
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8
Reserve the crawfish and shrimp meat until needed.
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9
When reduced, strain the cooking liquid into a bowl.
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10
For the sauce:
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11
In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat.
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12
Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk.
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13
Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses.
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14
Add this to the milk mixture and simmer for 15 minutes, stirring frequently.
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15
Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed.
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16
Remove and discard bay leaf.
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17
Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
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18
Preheat oven to 350 degrees F.
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19
Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon.
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20
Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood.
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21
(Do not feel compelled to use all of the sauce.)
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22
Spread the mixture into a 3 quart casserole dish.
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23
Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned.
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24
Serve family style, garnished with parsley sprigs.
