since jazz fest is just around the corner, let's see how they make all that awesome food that's served up......here's the first: Cajun Seafood Au Gratin By: Chef Alex Patout , Alex Patout's Louisiana Restaurant Creator Comment: This dish should really be prepared fresh. It doesn’t take long to make, and your guests or family will enjoy watching you prepare it. You don’t have to use all three kinds of seafood, either. Try it with just one or two of them, increasing the amounts, or substitute other kinds of seafood that are readily available. Servings/Makes: Serves 6 Ingredients: 1 pint heavy cream 1 tablespoon fresh basil, or 2 teaspoons dried 1 tablespoon fresh thyme, or 2 teaspoons dried 2 teaspoon salt 2 teaspoons ground black pepper 1-1/2 teaspoons ground red pepper 1 teaspoon ground white pepper 1 cup chopped green onions 1 cup chopped parsley 1/2 pound medium shrimp, peeled and deveined 1/2 pound crawfish tails 1/2 pound lump or white crab meat (we use blue crab) 1-1/2 cups grated cheese (Jack, Swiss, and American work well) 2 tablespoons grated Parmesan cheese Directions: Pour the cream into a large heavy skillet or saucepan and place over medium-high heat. The cream will rise before it begins to boil; just stir it to keep it from overflowing. Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes. Stir in the shrimp and let cook 3-4 minutes, then add the crawfish. Mix well and let cook 2-3 minutes. Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps). Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted. Preheat the broiler. Pour the hot seafood mixture into a large ovenproof dish or individual ramekins. Sprinkle the top with the Parmesan cheese and glaze under the broiler. Serve immediately.