- 8
Ingredients
- 2 tablespoons olive oil
- 1/3 cup diced pancetta
- 1/2 cup small diced onion
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk or half-and-half
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground nutmeg
- 1 pound cooked and peeled crawfish tails, with any fat
- 1 pound orecchiette pasta, or small shell pasta, cooked al dente, drained
- 4 ounces grated Parmigiano-Reggiano
- 4 ounces grated white Cheddar
- 4 ounces grated Gruyere
- 4 ounces grated fontina
- 1/4 cup bread crumbs
- 1/2 tsp. Emeril Essence
Preparation
Step 1
Preheat the oven to 350 degrees F.
Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well. Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.