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
Author: Chef Alex Robertson Mancuso & Chef Jon Gimber
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.
Food images provided by Louisiana Travel Association | Headshots provided by Bread & Butter PR
