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Crawfish and Artichoke Casserole

Crawfish and Artichoke Casserole


  • 6 T. butter
  • 6T. flour
  • 3 c. milk
  • 1/4 t. Worcestershire sauce
  • 1/2 c. Parmesan cheese
  • 1/2 t. dry mustard
  • Salt & white pepper to taste
  • 1/4 t. hot pepper sauce
  • 4 hard boiled eggs, chopped
  • 2 cans artichoke hearts
  • 2 lbs. Louisiana crawfish tailmeat
  • 3/4 c. Parmesan cheese for topping


  1. Make a cream sauce of butter and flour, gradually adding hot milk and stirring constantly.
  2. Season with salt, white pepper, Worcestershire, mustard, hot pepper sauce and 1/2 c. Parmesan.
  3. Add chopped eggs and cook until mixture thickens.
  4. Coat 8 individual casserole dishes or ramekins with butter.
  5. Place a portion of crawfish in each dish and top with sauce.
  6. Nestle 2 or 3 whole artichoke hearts (depending on size) in each dish and top with more Parmesan.
  7. Bake at 350 degrees for 10-15 minutes.

Serves 8.

Recipe courtesy of Leslie Davis and the Louisiana Crawfish Promotion and Research Board.

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