Holiday2016: Bayou Fondue! Hot Rumiano Havarti Cheese and Crawfish with French Bread Toasts

  • Chef: Lynn Albright
  • Ready in: 30 minutes
  • Serves: 3-4
  • Complexity: medium
Holiday2016: Bayou Fondue! Hot Rumiano Havarti Cheese and Crawfish with French Bread Toasts

Ingredients

  • Extra virgin olive oil
  • 1 baguette, cut into 1/3” slices
  • 4 Tbsp unsalted butter, divided
  • 1/3 cup minced shallots
  • 1 cup dry white wine
  • 1 Tbsp Cajun seasoning
  • 2 tsp. salt
  • ½ tsp. pepper
  • ½ lb. crawfish tail meat (substitute 1/2 lb. large peeled and deveined uncooked shrimp, cut into ½” pieces – or langostines!)
  • ¼ cup flour
  • ½ cup heavy whipping cream
  • 8 oz. grated Rumiano Havarti cheese

Directions

Prepare French bread toasts: Brush each side of the sliced bread lightly with olive oil and place on a baking sheet. Place under the broiler – about 6-8” from the heat source – and toast for 1-2 minutes until lightly browned. Turn over and repeat. Prepare the Bayou Fondue: Melt 1 Tbsp. butter in a small saucepan over medium heat. Add the minced shallot and sauté for about 5 minutes until softened. Add wine and Cajun seasoning, salt and pepper and bring to a boil over high heat. Add the crawfish tail meat (or shrimp) and cook for 3 minutes until pink and cooked through. Remove shrimp with a slotted spoon and reserve. (Don’t discard the broth.) In a medium saucepan over medium heat, melt the remaining 3 Tbsp. butter. Whisk in the flour to form a roux. Continue to whisk while adding whipping cream, ¾ cup of the reserved broth. Add the cheese and continue to stir until melted through. Pour melted cheese into a small casserole, top with cooked shrimp, and place until the broiler for 2-3 minutes until cheese is bubbling. Serve hot with French bread toasts. (And a bottle of hot pepper sauce on the side!)

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