I threw this together last night and I liked it well enough to try it again.
Make a blonde roux with equal parts butter and flour. Dice 1 onion and sautee it in the roux until
tender. Add 2 (15oz.) cans of creamed corn 1 can of cream of potato soup 1 pint of half/half 1 lb.
of frozen crawfish tails
Bring to a gentle boil and turn down the heat and simmer while you prepare:
1/2 lb. of grated white cheese of choice
2/2 cup of chopped green onion chopped parsley Add the cheese,parsley and green onion and cook until
cheese is melted. Turn off the heat and eat. Serve with some fresh french bread.
You could, I suppose, half the recipe. I ended up with plenty of leftovers to take to work for lunch
the next day or so. Enjoy!
Terri