Crawfish Imperial
A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.
Ingredients
- 1 tbsp vegetable oil
- 0.5 cup chopped onions
- 0.3 cup chopped green bell peppers
- 0.3 cup chopped celery
- 1 lb peeled crawfish tails
- 1 tbsp chopped garlic
- 2 tbsp finely chopped fresh parsley leaves
- 0.3 cup chopped green onions, green part only
- 1 cup mayonnaise
- 2 tbsp Creole or whole grain mustard
- 1 dash Tabasco sauce
- 0.3 cup dried fine bread crumbs
Instructions
- 1
Preheat oven to 400°F. In a large skillet over medium heat, add oil. Add onions, peppers, and celery. Season with salt and cayenne. Saute about 5 minutes until wilted.
- 2
Add crawfish tails and cook about 5 minutes. Remove from heat and cool completely.
- 3
In a mixing bowl, combine crawfish mixture with garlic, parsley, green onions, 3/4 cup mayonnaise, mustard, and Tabasco. Mix well. Spoon into 4 individual gratin dishes.
- 4
Mix bread crumbs with remaining mayonnaise. Season with Essence. Spread over top of crawfish mixture.
- 5
Bake about 20 minutes until bubbly and brown. Let stand 2-3 minutes before serving.