Crawfish Michelle Recipe -
  • READY IN 40 mins

Crawfish Michelle

Recipe by  

"Great crawfish starter dish for those leftover tails after a crawfish boil."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Mar 22, 2010

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

Oct 07, 2010

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!


4 Ratings

May 17, 2010

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 have been better than crawfish (although my dad liked the crawfish). So not bad, but I wouldn't want to eat a ton of leftovers.

Jun 20, 2013

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 and lemon rice.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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