2 T. chopped bell pepper

2 T. butter

2 T. all-purpose flour

1/2 t. dry mustard

1/4 t. salt

1/2 t. Worcestershire

1/8 t. cayenne pepper

1 c. peeled, chopped tomato

1 c. grated Cheddar cheese

2 eggs, lightly beaten

3/4 c. milk

1 lb. Louisiana crawfish tailmeat

Saute’ bell pepper in butter for 5 minutes. Blend in flour. Add mustard, salt, Worcestershire, cayenne, tomatoes, cheese and eggs, mixing well. Cook 5 minutes. Can be cooled, covered and refrigerated at this point for later use. Slowly stir in milk until sauce thickens. Add crawfish and heat thoroughly. Serve over rice in patty shells. Serves 4-6.