My Killer Crawsifh Dip au Gratin
Being French and having gone to several cooking schools, they never taught me that kind of CUISINE...SO TO SAY ...ANWYWAY!
None the less this is one of the best dishes I could have come up with.
For me there will be never enough cheese...Colby, Cheddar, American, Jack, Monterey, Cream
Cheese and Cottage.....
One thing though is that more than likely I have no intentions to come back to my French Cooking under any circumstances...not rich enough to my liking!!
- 1 c
- cooked crawfish deshelled
- 11/2 c
- white american cheese grated
- 1 c
- 1 c
- white colby cheese grated
Mix all ingredients together and place in individual small baking dishes. Spread generously with Colby cheese and sprinkle with finely chopped garlic...I said FINELY..it you can't make it fine enough or do not have the patience, then press it in a garlic press. Sprinkle fresh chopped very fine parsley. I am in some ways still FRENCH...
It is so gooood...and so comforting. I love having it with a glass (of 6 ounces)or two and at times three of a chilled Pinot Santa Margarita and French hot bread to dip into...