1/4 c. margarine

1/2 c. diced onion

1/2 c. diced celery

1/2 c. diced carrot

1/4 c. flour

1 1/2 T. cornstarch

4 c. milk

3 10-oz. cans chicken broth

1/8 t. baking soda

1 lb. American cheese, cubed

1 T. dried parsley

2 t. salt

1 t. white pepper

1/2 t. cayenne

2lbs. Louisiana crawfish tailmeat


In saucepan, melt margarine, add vegetables and saute’ until tender. Stir in flour and cornstarch and cook until bubbly. Gradually add milk and chicken broth, stirring to make a smooth sauce. Add baking soda and cheese, stirring until cheese is melted. Add parsley, crawfish and seasonings and simmer at least 30minutes. Simmer longer if a thicker soup is desired. Taste and adjust seasonings. Garnish with paprika. Excellent with large homemade croutons or crusty French bread. Makes about 2 1/2 quarts.