Crawfish Michelle

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 1 yellow onion, chopped
• 3 large shallots, minced
• 1/2 cup chicken stock
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons prepared horseradish
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon paprika, or to taste
• salt and ground black pepper to taste
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/3 cup chopped green onion
• 1 (16 ounce) package cooked and peeled whole crawfish tails
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Melt 2 tablespoons butter in a large skillet over medium heat. Add the yellow onion and minced shallots and cook for about 5 minutes until soft.

2. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Pour in the chicken stock and simmer for about 3 minutes until it reduces slightly.

4. Stir in the heavy cream, Dijon mustard, prepared horseradish, cayenne pepper and paprika. Simmer gently for about 5 minutes until thickened. Season with salt and black pepper to taste.

5. Stir the cooked crawfish tails and chopped green onion into the sauce and heat through for about 3 minutes.

6. Spoon the crawfish mixture into a baking dish.

7. Melt the 3 tablespoons butter in a small pan. Stir in the dry bread crumbs and grated Parmesan cheese until coated.

8. Sprinkle the crumb topping evenly over the crawfish. Bake for about 10 minutes until golden and bubbling.