Beazell's Cook Book

Crawfish au Gratin by Laura Blum Robison

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2 tbs butter
2 tbs all-purpose flour
1 1/2 cups low-fat milk
1 tsp Beazell's Cajun seasoning
1 cup shredded Parmesan cheese, divided
1 lb cooked crawfish tails

Preheat oven to 450 degrees. In a pan, melt butter over medium heat. Whisk and flour and stir continuously for 1 minute. Whisk in milk, very slowly. Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes. Mixture will be thickened. Remove from heat and stir in Beazell's Cajun seasoning and 1/2 cup Parmesan cheese.

Add crawfish; stir well. Grease a glass pie dish or pie tin, and pour mixture into it. Top with remaining cheese. Bake for 8 - 10 minutes, or until cheese begins to bubble.

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