1/2 c. butter
1/2 c. all-purpose flour
2 c. half& half
1 lb. Louisiana crawfish tailmeat
Salt & white pepper
2 T. cream sherry
8 oz. grated sharp Cheddar cheese
Preheat oven to 350 degrees. In top of double boiler, melt butter and blend in flour. Gradually add half & half, stirring constantly, until mixture thickens. Add crawfish, salt, and white and cayenne peppers to taste. Mix well. Heat thoroughly. Blend in sherry. Spoon mixture into a 2-quart casserole or individual ramekins. Top with cheese and bake for 20 minutes. Serves 6.