Crawfish Au Gratin


I learned a little while cooking this one. I’ve never used onion tops before, so when I was about to chop them, I realized that I didn’t know which parts to keep and which parts to throw. I had to call my aunt. She explained to me that you chop off the roots, and use the rest. This blog is teaching me so much about cooking in general._


Also, I didn’t have ramekins, so I just used a regular pyrex dish.


I enjoyed this dish, it was very tasty. I think that I will make it for a party, and serve it with Ritz crackers. If I cook it again, I will put less breadcrumbs. There isn’t an exact measurement in the recipe, so when I was making it, I just made a layer of breadcrumbs on top. It was a little too much.


This dish is a perfect example of the food my husband fusses me for. He says that I am making him fat. He blames me because I’ve been cooking foods that are rich and delicious. I would like to point out that I eat the same foods, and remain in a size zero. The only difference is that he eats several servings, and I may eat one or two servings. In other words, he should blame himself for splitting his pants the other day. I still love him anyway. After all, when this pregnancy gets further along, I will be expecting him to rub my fat ankles.


For the record, he isn’t overweight at all.


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1 bunch of chopped onion tops, 2 tbsp butter, 2 tbsp flour, 1/2 cup whipping cream, 1/4 cup white wine, 1 tsp salt, 1 tsp red pepper, 1/4 tsp hot sauce, 1/4 tsp garlic powder, 6oz grated american cheese, 3oz grated swiss cheese, 1_lb crawfish tails, breadcrumbs.


Sauté_onion tops in butter. Add flour, cream, wine, and seasonings. Stir cheeses into hot mixture until melted. Add crawfish and cook for about 10 minutes. Pour into individual shells or ramekins and top with breadcrumbs. Heat uncovered at 350 degrees until bubbly.



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