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Crawfish and Artichoke Casserole

Prep: 10 minutes
Cook: 30 minutes

6 tablespoons butter
6 tablespoons flour
3 cups milk
¼ teaspoon Worcestershire sauce
½ cup Parmesan cheese
½ teaspoon dry mustard
Salt and white pepper to taste
¼ teaspoon hot pepper sauce
4 hard boiled eggs, chopped
2 cans artichoke hearts
2 pounds crawfish tail meat (Louisiana)
¾ cups Parmesan cheese for topping

Make a cream sauce of butter and flour, gradually adding hot milk and stirring constantly. Season with salt, white pepper, Worcestershire, mustard, hot pepper sauce and ½ cup Parmesan. Add chopped eggs and cook until mixture thickens. Coat 8 individual casserole dishes or ramekins with butter. Place a portion of crawfish in each dish and top with sauce. Nestle 2 or 3 whole artichoke hearts (depending on size) in each dish and top with more Parmesan. Bake at 350°F for 10-15 minutes.
Recipe courtesy Louisiana Crawfish Promotion and Research Board