Cajun Seafood Au Gratin

This recipe comes from alex patout's seafood kitchen. I got it off of their website and it is wonderful. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of papadeaux's blackened seafood fondue***

Steps

Pour the cream into a large heavy skillet or saucepan and place over medium-high heat.

The cream will rise before it begins to boil.

Just stir it to keep it from overflowing.

Once it begins to simmer , add the herbs , salt , peppers , green onions , and parsley , and continue to let simmer until it becomes thick , 7-8 minutes.

Stir in the shrimp and let cook 3-4 minutes , then add the crawfish.

Mix well and let cook 2-3 minutes.

Gently fold in the crab meat.

Let cook 2-3 minutes more , then add the 1-1 / 2 cups cheese and stir gently until it has melted.

Preheat the broiler.

Pour the hot seafood mixture into a large ovenproof dish or individual ramekins.

Sprinkle the top with the parmesan cheese and glaze under the broiler.

Serve immediately.

Additional.

This dish should really be prepared fresh.

It doesnt take long to make , and your guests or family will enjoy watching you prepare it.

You dont have to use all three kinds of seafood , either.

Try it with just one or .

Ingredients

heavy cream, fresh basil, fresh thyme, salt, ground black pepper, ground red pepper, white pepper, green onion, parsley, medium shrimp, crayfish tail, lump crabmeat, cheese, parmesan cheese