Alex Robertson Mancuso and Jon Gimber, south Louisiana natives and granddaughter and nephew of Duck Dynasty’s Phil & Kay Robertson, know a thing or two about Louisiana cuisine. Chef Mancuso brings her pastry skills and a degree from the Louisiana Culinary Institute and Chef Gimber his expertise in Cajun and Southern food to Miss Kay’s Sweets & Eats. Together, they create standout dishes, such as this seafood au gratin!

Seafood Au Gratin

Chef Alex Robertson Mancuso & Chef Jon Gimber
This standout seafood dish is delicious and well worth the effort!
5 from 1 vote
Course Main Course
Cuisine Cajun, Southern

Ingredients
  

  • 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

Instructions
 

  • 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).
  • 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.

    Tried this recipe?Rate it above to let us know how it was!

    Food images provided by Louisiana Travel Association | Headshots provided by Bread & Butter PR