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Kathy's Recipe Collection

home page : World Travel

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Ron's Crawfish Au Gratin

An unbelievable rich twist on au gratin potatoes, this casserole is creamy and cheesy.

This is my husband, recipe.
I've loved it from the first time he made it for me.

6 oz crawfish tails (frozen or fresh cleaned)
Tony Chachree's (Creole) seasoning
5 large potatoes
1 bay leaf (optional)

dash white pepper
dash garlic powder
1 teaspoon parsley flakes
1 Tabl. butter
1/2 lb. grated sharp cheddar cheese

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1 Heat oven to 350 degrees.
2 Using only enough water to cover crawfish, bring crawfish to a boil, adding Tony's seasoning to taste. (We're from Louisiana, remember. We add a lot!)

Boil for 5 minutes. Turn off and let simmer while you prepare the potatoes.
Boil potatoes and bay leaf in salted water.
When tender, mash the potatoes adding pepper, garlic, parsley, butter, and enough milk to make potatoes creamy.
6 Remove crawfish from water and add to potatoes.
7 Also, add most of cheese (reserve enough to put on top) and mix together.
8 Place in 9 x 5 loaf pan
9 Sprinkle remainder of cheese on top.
10 Bake until cheese is melted. We like to broil it a little while also to make the top crustier.