Best Semolinas Crawfish Au Gratin Recipes

SEMOLINA'S CRAWFISH AU GRATIN RECIPE - (3.5/5)

Steps:

• Blend cheese sauces, sherry and blackening spice. Put into saute skillet and bring to a boil. Add crawfish and pasta. Return to a boil. Place pasta in a casserole and top with cheddar cheese and bread crumbs. Place under broiler until cheese melts. This recipe yields ?? servings.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

SEMOLINA AND SPINACH GRATIN

Steps:

• Preheat oven to 400°F.
• Butter 11x7x2-inch glass or ceramic baking dish.
• In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.
• Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.

SEMOLINA'S SPICY THAI CRAWFISH RECIPE

Steps:

• Curry Sauce: Make a light roux with the butter and flour. Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened. Add the remaining ingredients and cook until the sauce is the texture of melted ice cream. For the Dish: Saute the first five ingredients until the onions are lightly browned. Add the sauce and the crawfish. Pour over angel hair and top with carrot sticks, cilantro, basil and red pepper. This recipe yields ?? servings.

CRAWFISH AU GRATIN

Steps:

• Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
• Sauté 3 to 5 minutes or until vegetables are wilted.
• Be careful not to brown vegetables.
• Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
• Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
• Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
• Bake for 15 minutes or until cheese is bubbly.

SEMOLINA'S CRAWFISH ROBAN RECIPE - (4.5/5)

Steps:

• Heat sauce just to a simmer in a large saute pan. Add crawfish tails and cooked pasta and toss to coat with sauce. Cook only long enough to heat the pasta. Garnish with chopped green onions. Roban Sauce: Place butter, garlic and green onions in a sauce pot and cook just until the garlic releases its flavor. Add heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon. Add blackened redfish seasoning and adjust with more spice to taste.