CRAWFISH THERMIDOR
CRAWFISH THERMIDOR
1 lb. fresh peeled Louisiana crawfish tails
4 Tbsp. finely ground French bread crumbs
3 Tbsp. finely grated Parmesan cheese
2 Tbsp. melted unsalted butter
3/4 tsp. ground paprika (preferably hot Hungarian paprika)
1 Tbsp. unsalted butter
3/4 cup finely diced yellow onion
2 Tbsp. minced shallots
1 bay leaf
2 Tbsp. whole-leaf dried tarragon leaves
1 tsp. salt
1 pinch ground white pepper
1 pinch ground cayenne pepper
2 cups heavy whipping cream
2 Tbsp. Dijon mustard
Chef: Frank Brigtsen, Brigtsen's
Preheat broiler. In a small mixing bowl, add the breadcrumbs, grated cheese, melted butter, and paprika. Mix until fully blended. Set aside. Heat the 1 Tbsp. of butter in a skillet over medium heat. Add the onions, shallots, and bay leaf. Cook, stirring constantly, until the onions become soft and clear, 2-3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook, stirring constantly, for 1 minute. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer, whisking occasionally, for 2-3 minutes. Strain the sauce into a separate skillet and bring to a boil. Add the crawfish tails and return the mixture to a boil. Remove from heat. Transfer the crawfish and cream mixture to a shallow baking dish (or individual gratin dishes). Sprinkle the top with the bread crumb and cheese mixture. Place the dish under the broiler and cook just until the top begins to brown, 2-3 minutes. Serve immediately.