Crawfish au gratin
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waldine Van Geffen VGHC42A | ||
| ¼ | pounds | Margarine |
| ½ | cup | Celery -- chopped |
| ½ | cup | Bell pepper -- chopped |
| ½ | ounce | Parsley flakes |
| ½ | cup | Onion -- chopped |
| 1 | pack | Crawfish tails |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | pounds | Cheddar cheese |
| ½ | Jar cheese sauce | |
| 1 | cup | Milk |
| 2 | Egg yolks -- beaten | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
In saucepan combine margarine, celery, bell pepper, parsley and onion over low heat. Saute for 5 minutes. Lower heat and simmer for 10 minutes. Add crawfish talks, salt and pepper. Let simmer for 10 minutes. In double boiler combine cheese, cheese, sauce, milk and egg yolks. Mix cornstarch with water. Add to cheese mixture and let boil for 5 minutes. Pour crawfish mixture into cheese mixture and blend well. Pour into casserole dish. Bake at 350 for 10 minutes. Serve hot. NOTE: I would serve over hot rice or pasta. (wrv)
Recipe By :
File