CRAWFISH and ARTICHOKE GRATIN

Crawfish and Artichoke GratinServes 6 to 8

4 tablespoons unsalted butter

1/2 cup green onion bottoms, thinly sliced

1/2 cup yellow onions, chopped

1 cup artichoke, chopped

1 cup celery, diced

1 jalapenos, stemmed, seeded and minced

4 garlic cloves, minced

2 bunches green onion tops

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne

2 pounds crawfish tail meat, chopped

1/2 cup sherry

1/4 cup all-purpose flour

1 cup heavy cream

1 lemon, juiced

1 cup white cheddar cheese, grated

1 cup Parmesan cheese, grated

1 cup French breadcrumbs

In cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add vegetables, salt, pepper, cayenne and crawfish and cook, stirring until vegetables soften, 4 to 6 minutes. Pour in sherry and continue to simmer until liquid is reduced by two-thirds, about 4 more minutes. Add flour and cook, stirring until mixture is evenly coated. Pour in the cream and simmer until reduced by half, about 5 minutes. Turn off heat and stir in lemon juice, and both cheeses. Melt the remaining 2 tablespoons of butter and combine with the breadcrumbs in a small bowl.

Transfer crawfish mixture to a 6-by-8-inch baking dish, top with breadcrumbs, and broil until crumbs are nicely browned, 1 to 2 minutes.