1 cup vegetable oil
2 cup chopped celery
1 cup green onion
1 cup parsley
1 cup chopped onion
1 cup chopped bell pepper
Sauté until wilted. Add 4 cups of water. Bring to a boil. Simmer 45 minutes uncovered. Add 2lbs of crawfish. Cover and simmer 15 minutes.
Cheese sauce:
1 stick of butter
¾ cup of flour
2 cup evaporated milk (12 oz.)
1 ½ cup grated cheddar cheese
1 T salt
1 T red pepper
½ T black pepper
Melt butter, blend flour on medium heat. Add milk until slowly blended. Stir in cheese. Add cheese sauce to crawfish. Season to taste.