Aurora Catering's

Crawfish Au Gratin
Yield - 1- 2 inch Hotel Pan


2    lbs red potatoes (Peeled

1/2 pound butter

1    cup yellow onions (chopped)

1    cup large red bell pepper (chopped)

2    tbsp minced garlic (See Recipe)

1/4 cup all purpose flour

1    quart heavy whipping cream

1/2 cup chardonnay

1    tbsp lemon juice

1/2 bunch green onions (chopped)

1    bunch parsley (chopped)

1    pound crawfish tailmeat with fat (See Chef's Notes below)

1    lb grated sharp white cheddar cheese (divided)

1    24 inch baguette

Slice the potatoes into 1/8 inch medallions.  Use a large stock pot bring, add water and bring to a boil.  Place the potatoes inside the pot, and poach to a very "al dente" doneness, drain and chill in cold water, reserve for later cooking.


Meanwhile in a large Teflon skillet add the next 7 ingredients.  Over medium heat simmer until the onions are translucent. Add the flour and cream and simmer until the sauce thickens, about 4-5 minutes.  Add the potatoes, green onions, parsley, crawfish and all but a cup of the cheese; gently coat with the sauce.  Reserve warm.


Slice the baguette into 1/8 inch thick medallions, spray the hotel pan with Pam and cover the pan with the bottom of the pan with the medallions.   This step is important to absorb all of the fats from the ingredients.  Add the contents of the skillet to the hotel pan, sprinkle on the remaining cheese.


At this step the pan can be filmed and frozen for later service.


When ready to serve, preheat oven to 350F and bake for 35 -45 minutes, or until the top is golden brown. Serve

Alternate Method
If you are cooking for many people and want to make this an entrée, then just add 2 more pounds of crawfish!


Also as a catering note,  I have used canned sliced potatoes and dehydrated potato medallions (rejuvenated with milk, of course!).  Both are very acceptable alternatives, cost and time effective.

Plate Presentation
Place the dish in a chaffer and only use one wick.  You don't need to serve this dish piping hot!

Chef's Notes:
Everyone in Louisiana use only Southwest Louisiana Crawfish with the fat.   You REALLY don't know were and what conditions Chinesse crawfish are raised and packed in!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
Copyright © 1995 - May 24, 2018 Aurora Catering, Inc. All rights reserved.
Revised: May 24, 2018.