Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Bring 4 cups of water to a boil in a medium saucepan.
- To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. 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. 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. 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. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl.
- For the sauce:
- In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
- Preheat oven to 350 degrees F.
- 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.
- 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. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs.
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Lakshya Rai
[email protected]This stew is a great way to use up leftover shrimp and crawfish. It's also a great way to get your seafood fix on a budget.
Keilo Cowgill
[email protected]I made this stew for my family last night and they loved it. The broth is so flavorful and the shrimp and crawfish are cooked perfectly.
Sharon Jeckins
[email protected]I've tried many different shrimp and crawfish stew recipes, but this one is my favorite. It's the perfect balance of flavors.
Binod Sawod
[email protected]This stew is so easy to make and it's so delicious. I love that I can use frozen shrimp and crawfish.
Rochelle McRyans
[email protected]I made this stew for a party and it was a huge success. Everyone loved it and asked for the recipe.
RADHE RAJ
[email protected]This stew is so flavorful and delicious. I love the combination of shrimp and crawfish. It's the perfect seafood stew.
Abigail Annang
[email protected]I've made this stew several times now and it's always a hit. It's easy to make and the results are always amazing.
Abdikadir Adan
[email protected]This stew is the perfect way to warm up on a cold winter day. It's hearty and filling, and the flavors are amazing.
Brenda King
[email protected]I love that this stew is made with simple ingredients. It's a great way to get a delicious and healthy meal on the table in no time.
Frank Welling
[email protected]This stew is a great way to use up leftover shrimp and crawfish. It's also a great way to get your seafood fix on a budget.
Sunkky Steven
[email protected]I made this stew for my family last night and they loved it. The broth is so flavorful and the shrimp and crawfish are cooked perfectly.
Manoj Bhul
[email protected]I've tried many different shrimp and crawfish stew recipes, but this one is my favorite. It's the perfect balance of flavors.
Mc Dodjal
[email protected]This stew is so easy to make and it's so delicious. I love that I can use frozen shrimp and crawfish.
Amahle Cele
[email protected]I made this stew for a party and it was a huge success. Everyone loved it and asked for the recipe.
Md Abscar
[email protected]This stew is so flavorful and delicious. I love the combination of shrimp and crawfish. It's the perfect seafood stew.
Eve Lamborn
[email protected]I've made this stew several times now and it's always a crowd-pleaser. It's easy to make and the results are always amazing.
Sharoz Shah
[email protected]This stew is the perfect comfort food for a cold winter day. It's hearty and filling, and the flavors are incredible.
NITIN SUBEDI VlOG
[email protected]I made this stew for my family last night and it was a hit! Everyone loved it. The broth is amazing and the shrimp and crawfish are so tender.
Al Blackman
[email protected]This stew was absolutely delicious! The shrimp and crawfish were cooked perfectly, and the broth was flavorful and rich. I will definitely be making this again.