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Recipe for :

Seafood au Gratin

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This recipe comes from Justin Wilson’s 'Homegrown Louisiana Cooking' ".


1/4 cup olive oil or butter
1/2 cup all purpose flour
1 cup chopped onion
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup chopped mushrooms
1 Tblsp. minced garlic
2 cups stock or milk or some of each
1 Tblsp. Worcestershire sauce
1 lb. crabmeat, picked clean of shells
1 lb. fish, cut into 1 inch pieces
1 lb. shrimp, peeled and deveined (or 3 lbs. total of any other seafood or fish available)
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
Salt to taste
Hot sauce or ground cayenne pepper to taste
2 Tblsp. lemon juice

  • Preheat oven to 350º.
  • In a large saucepan over medium heat, heat the oil, then add the flour and make a light brown roux
  • Add the onions, parsley and green onions and sauté until the onions are clear.
  • Stir in the mushrooms and garlic and cook 10 minutes more.
  • Slowly stir in the stock and Worcestershire. Continue to stir until the mixture begins to thicken, then gradually stir in the seafood, cheeses, salt and hot sauce.
  • Turn into a large greased casserole dish, cover and bake at least 1 hour.
  • Remove the cover, pour the lemon juice over the top and bake about 20 minutes more so that the top gets brown and crusty.

Serves 8 - 12

Shirley Cline