1 stick butter

2 T. flour

3/4 c. finely chopped onion

1 lb. Louisiana crawfish tailmeat

Salt to taste

Black pepper to taste

Cayenne pepper to taste

1/2 t. white wine Worcestershire sauce

1/2 lb. grated Cheddar cheese

Hot pepper sauce to taste

1 T. chopped parsley

2 T. chopped green onion

1/4 c. chopped red bell pepper

1 qt. milk

Melt butter and add flour. Stir until blended but not brown. Add onion and cook over low heat until transparent. Add crawfish, salt, Worcestershire, pepper sauce, black and cayenne peppers. Simmer over low heat for 15 minutes. Add cheese, milk, parsley, green onion and bell pepper. Blend well. Simmer 5 minutes longer and serve over rice. Serves 10.