Ingredients
- 2 teaspoons paprika
- 2 teaspoons dried thyme, ground to a powder with a mortar and pestle
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil, ground to a powder with a mortar and pestle
- 1 teaspoon chili powder
- 1 pound crawfish, rinsed well in several changes of cold water and eviscerated
- 1 pound (31 to 40 size) shrimp, deveined
Sauce:
- 1 large clove garlic, lightly crushed with the side of a knife blade and minced
- 4 to 6 scallions, white and tender green parts only
- 1 bay leaf
- 1/4 teaspoon ground nutmeg, optional
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup grated Cheddar
- 1/2 cup grated Gruyere
- White pepper
- Salt, if needed
Topping:
- 1/2 cup panko bread crumbs
- 1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs)
- 2 tablespoons grated Parmesan
- 2 tablespoons grated Cheddar
- 1 teaspoon Irvine Spices Cajun Seasoning
- 2 teaspoons prepared horseradish
- 4 hard boiled eggs, peeled while still warm, and chopped
Description
Food Network Invites You To Try This Deep-South Shrimp And Crawfish Stew Recipe From Robert Irvine.
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