My gluten free Cajun shrimp and crab au gratin is ooey, gooey double cheesy yum-deliciousness. A caramelized Cajun trinity base, and fresh south Louisiana shrimp and crab. All swimming in an authentic south Louisiana spiced, oh sooo creamy grain free au gratin sauce. Yep and yay...
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This Gluten Free Cajun Shrimp and Crab Au Gratin is South Louisiana Special...Yep...
We celebrated my mom's 80th birthday this week. Just like every previous birthday, I asked her what she wanted, and she said 'nothing.' I take the nothing to mean that she wants something, but she just doesn't know what that something is. Yep.
So, I usually buy her a nightgown that's just her style. Or fuzzy slippers. Or, I surprise her with a little something south Louisiana special at her annual birthday dinner. Well, this year, my birthday present to her was this gluten free Cajun shrimp and crab au gratin.
Served right before the spatchcock chicken and smothered green beans, this shrimp and crab au gratin with fried sweet and white potatoes was a Cajun Mom smile-maker. Shrimp and crab are her two Louisiana seafood faves. And cheese...I get my love and adoration for cheese from my mother, whose even more of a sneak-into-the-fridge to get yet another piece of cheese ninja than I am. Yep.
This Gluten Free Cajun Shrimp and Crab Au Gratin Makes Any Occasion Special...Yep...
South Louisianians have been making one version of shrimp and crab au gratin or another since the beginning of coastal Louisiana Cajun time. So, it's not anything new. Nope. In fact, it's way, way old, and that's exactly what to love about it.
My version of it remains pretty true to the classic, with a few signature tweaks, of course. My gluten free Cajun shrimp and crab au gratin sweats down the 'trinity,' then makes a cheese sauce with a blend of extra sharp cheddar and Pepper Jack cheeses. I season the shrimp and crab with my favorite south Louisiana seasonings, to infuse each bite with yum-deliciousness but not overwhelm the delicate shrimp or crab flavor. A little bit of tapioca flour or arrowroot starch keeps the gluten free seafood au gratin together while it bakes into oh sooo yummy creaminess for roughly 20 minutes.
The caramelized onion, bell pepper, and celery 'trinity' infuse the can't-stop-won't-stop cheesy au gratin sauce with the signature south Louisiana food spirit. A few select seasonings and Louisiana hot sauce take this yumminess up and away with even more flavor explosions that intensify with each bite of the oh sooo sweet shrimp and crab.
And the fried sweet and white potatoes rounds, y'all. Hot, crispy, and the just the right size for every perfect portion of this gluten free Cajun shrimp and crab au gratin. Yep. Share with those who need a south Louisiana special food love gift. And see y'all on the yum side...
Gluten Free Cajun Shrimp and Crab Au Gratin
- 2 tablespoons butter or oil
- 1 chopped onion
- ½ chopped green bell pepper
- 12 chopped red bell pepper
- ½ chopped green bell pepper
- 3 chopped celery ribs
- 2 minced garlic cloves
- ⅓ cup tapioca flour or arrowroot flour
- 1 ½ cups milk or half and half
- 1 cup shredded extra sharp cheddar cheese
- ¾ cup shredded Pepper Jack cheese
- 1 pound crab meat
- ½ pound shrimp peeled and deveined
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon parsley flakes
- 1 teaspoon paprika
- salt pepper, and cayenne pepper to taste
- Fried sweet and white potatoes or gluten free chips or crackers
- Preheat oven to 375 degrees F.
- Grease a medium-sized baking vessel lightly with oil or butter. Set aside.
- Brown the trinity of onion, bell pepper, and celery in the butter or oil in a skilletor saucepan.
- Add the garlic, cook for 1 to 2 minutes, or until fragrant.
- Pour in the tapioca flour or arrowroot flour, then stir until well-combined.
- Add the milk and cheeses, stirring until combined.
- Fold the shrimp and crab into the mixture.
- Add hot sauce, parsley, paprika, and SP&C.
- Remove from heat.
- Pour the gluten free Cajun shrimp and crab au gratin mixture into the baking dish.
- Bake for 15 to 20 minutes, or until bubbly.
- Broil for 1 to 2 minutes, if desired, to brown the top.
- Serve with fried potatoes or gluten free crackers or chips.
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