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


  • 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


  • 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.

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