I have not been cooking much lately due to trips, Thanksgiving and parties. So, for the latest home-cooked meal, I went all out! This is a recipe from a past coworker in Birmingham. Beware: NOT on the diet.
Crawfish Au Gratin
1/2 c butter
3-5 tbsp AP flour
2 c heavy cream (2 c half & half)
1.5 lbs clean crawfish meat
2 c sharp cheddar
1/2 tsp cayenne
1/2 tsp minced garlic
1/2 tsp Tony Chachere's
1/2 c green onions
1 box of pasta
Melt butter in saucepan and add flour to make a roux. Adjust the amount of flour as you see fit. Slowly add the cream, stirring constantly. (My recipe doesn't mention adding the half & half. I only had 1 lb of crawfish so I just added 1 1/4 c of cream. That wasn't quite soupy enough so I added the same amount of the half & half. Why not, right? It was fat-free after all.)
Once that is nice and thick, add the crawfish (I got mine in the seafood freezer section - near the fresh seafood - in Publix.), onions, garlic and Tony's. My scallions were old so I used my trusty onion flake and minced 4 gloves of garlic. Add the cheddar to the sauce. I added a little asiago too! With my smaller batch, I used one c of cheddar and 1/4 c of asiago.
Cook and drain the box of pasta. (I used penne but any will work.) Mix the pasta with the sauce and place in casserole dish. Sprinkle a little cheese on top and bake at 350 until bubbly. Enjoy!
I didn't actually make any side dishes but have had this photo for a while and wanted to post it. :)
Just saute some asparagus in olive oil and add salt and pepper. Isn't it pretty??