New this month
Crawfish Michelle

Crawfish Michelle


"Great crawfish starter dish for those leftover tails after a crawfish boil."
Added to shopping list. Go to shopping list.


40 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
  2. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
  3. While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
  4. Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

Awesome, its like cajun/creole comfort food, i dont even like crawfish but i and my whole family loved it. Super simple too. Awesome!

Delicious! I used it to stuff giant porabello mushrooms. I Cut the cream to only 1 cup and increased the cayenne. Very rich, but well worth it!

My family was half/half on this. It wasn't too hard to make, but the sauce flavor wasn't outstanding to me (although my brother wanted to soak it up with bread) and I actually think shrimp would...

A little greasy but overall pretty good. My husband and I both agreed that the horseradish wasn't necessary and that the bread crumbs did not add anything to the dish. Excellent flavor combo and...

This was great! I added green bell peppers and celery, and this seemed to make it over the top!!!! I did not put bread crumbs and bake either, it did not need it. I just served over some thyme ...

Other stories that may interest you