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Crawfish Au Gratin

Crawfish Au Gratin


  • 1/2 c. butter
  • 1/2 c. all-purpose flour
  • 2 c. half& half
  • 1 lb. Louisiana crawfish tail meat
  • Salt & white pepper
  • Cayenne pepper
  • 2 T. cream sherry
  • 8 oz. grated sharp Cheddar cheese


  1. Preheat oven to 350 degrees.
  2. In top of double boiler, melt butter and blend in flour. Gradually add half & half, stirring constantly, until mixture thickens.
  3. Add crawfish, salt, and white and cayenne peppers to taste. Mix well. Heat thoroughly. Blend in sherry.
  4. Spoon mixture into a 2-quart casserole or individual ramekins. Top with cheese and bake for 20 minutes.

Serves 6.

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

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