Seafood Au Gratin
  • 1 stick butter
  • 1 cup diced holy trinity (onions, bell peppers, celery)
  • ¾ cup flour
  • 1 qt. heavy cream
  • 1 lb. fresh Louisiana seafood (peeled & deveined shrimp, crawfish tails and/or lump crab)
  • 2 cups sharp cheddar cheese
  • Seasonings
  1. Melt the butter in a large sauté pan and cook the trinity until all is clear. Mix in the flour, thoroughly, to make a blonde roux. Add the heavy cream and slowly bring to a simmer, seasoning along the way (we use salt, cayenne, garlic and other blended Cajun seasonings).
  2. Add the desired seafood and continue to simmer until seafood is done. Add cheese and stir until melted and well-blended.
This dish is great by itself, but pairs well on top of grits, pasta or omelets.
Recipe by StyleBlueprint at