Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 3/4 cup 46g / 1.6oz Chopped onions

  3. 1/4 cup 36g / 1 1/3oz Chopped green bell peppers

  4. 1/4 cup 27g / 1oz Chopped celery

  5. Salt - to taste

  6. Cayenne pepper - to taste

  7. 1 lb 454g / 16oz Peeled crawfish tails

  8. 1 tablespoon 15ml Chopped garlic

  9. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  10. 1/4 cup 15g / 1/2oz Chopped green onions, green part only

  11. 1 cup 237ml Mayonnaise

  12. 2 tablespoons 30ml Creole or whole grain mustard

  13. 1 Tabasco sauce

  14. 1/4 cup 36g / 1 1/3oz Dried fine bread crumbs

  15. Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minute, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely.

  4. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and Tabasco. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.

  5. Thie recipe yields 4 appetizer servings.


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