Crawfish Casserole Riche is a rich dish that is similar in ways
to an au' gratin and you'll see the difference. This goes well as a
side dish. Riche (pronounced "reesh") is French for rich.
1 med. onion - finely chopped
1 rib celery - finely chopped
1/2 bell pepper - finely chopped
1/2 stick butter
1/2 cup of fresh chopped parsley
4 leaves green onion tops - finely chopped
1/2 Tsp. "Old Bay" or Tony's Creole seasoning
2 cloves fresh diced garlic
1 pound peeled crawfish (see note below)
1 pint heavy whipping cream
1 pack (not box) Ritz Crackers crushed
Salt & Pepper to taste
Shallow casserole or au' gratin dishes.
In a saucepan on med-low heat melt the butter
and add onions and celery. Cook until onions are clear and
soft, don't brown. Add garlic and sautÚ for another few minutes.
Add crawfish, green onions, garlic and seasoning; cook for a few
Add the cream and mix well. Raise heat to med. and
just get the mixture
bubbling then remove from heat. Cover and let sit for 10 minutes. Take a spoon out to
taste. Add seasoning if
needed (see note below).
Add all but 3/4 cup of crackers and mix. Pour
into desired containers and sprinkle with reserved cracker crumbs to
just cover. Bake at 375║F for about 25 minutes. Let cool a little
and garnish with sprigs of fresh parley and sliced roasted garlic.
Note: Seafood purchased at the
grocery will not normally be seasoned. If you're using meat that you
peeled from a batch of boiled seafood it will be seasoned. Keep this
in mind when adding seasoning.
store bought seafood.