Crawfish Florentine

Ingredients

• 1 lb crawfish tails
• 1 medium onion, chopped
• 5 tbs butter (Divided, 3 tbs + 2 tbs)
• 2 tbs flour
• 2 C milk
• ½ lb mushrooms
• 2 tbs rice wine
• 2 egg yolks, slightly beaten
• 2 tbs salt
• 1 package frozen spinach (10 oz)
• ½ tsp black pepper
• 1 tbs Louisiana hot sauce
• ¼ C parmesan cheese

Directions

1. Prep Spinach: Cook spinach according to package directions. Drain well and set aside.
2. Sauté Crawfish Base: In a separate sauté pan, melt 3 tbs butter. Add onions and cook until limp. Season with salt and pepper, then add mushrooms, crawfish, and rice wine. Sauté ~5 minutes, until mushrooms are tender; set aside.
3. Make Sauce: In a Dutch oven over medium heat, melt remaining butter. Stir in flour and cook until smooth and fully incorporated.
4. Add Milk: Slowly add milk, stirring constantly. Simmer and reduce until the sauce reaches desired thickness.
5. Enrich Sauce: Add egg yolks and bring just up to a boil without boiling. Remove from heat and season with salt, pepper, and hot sauce.
6. Combine: Stir in spinach and the crawfish mixture until fully incorporated.
7. Bake: Transfer to a buttered casserole dish, top with Parmesan, and bake uncovered until bubbling, about 20 minutes.

Chef's Notes

• Serve over pasta as an entree, as a vegetable side dish, or as a dip with crackers, melba toast, or French bread.

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