Gratin of Crawfish Tails

Name: Gratin of Crawfish Tails
Yield: Serves four to six
Cuisine: Creole
Ingredients: 1 tsp. yellow mustard; 2 dashes of Worcestershire sauce; Juice of ½ lemon; ¼ cup dry white wine; ½ tsp. dried dill; ½ tsp. dried chervil; ¼ tsp. ground white pepper; ½ tsp. salt; 18 slices French bread, toasted; 1½ cups cooked crawfish tails, peeled; 1 tsp. Tabasco Garlic Pepper Sauce; 3 Tbsp. flour; ½ stick (4 Tbsp.) butter; 2 Tbsp. brandy; 1 tsp. minced garlic; ½ tsp. dried tarragon; 1 cup half-and-half, warmed

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

This is what I came up with when I tried to build my favorite aspects of some of my favorite crawfish appetizers into a single dish. Don’t attempt this when crawfish are out of season. Freshness is essential. Best: crawfish you boil (without crab boil) and peel yourself. Worst: imported thawed, frozen, cooked crawfish.

Ingredients

Marinade

¼ cup dry white wine
Juice of ½ lemon
2 dashes

Americas
United States
Starter
Pescatarian
Louisiana
New Orleans

Method

Preheat the oven to 400 degrees F. Whisk all of the marinade ingredients together in a bowl. Add the crawfish meat and toss to coat. Marinate for about 5 minutes.
Heat the butter in a medium saucepan over medium heat until it bubbles, then stir in the