Crawfish Milneburg

Ingredients

• 1/4 cup butter (1 stick)
• 1/2 cup onion, finely chopped
• 2 tablespoons sherry wine
• 2 tablespoons flour
• 1 pint half-and-half
• 2 egg yolks, beaten well
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 slices American cheese
• 4 cups crawfish tails, boiled and peeled
• 1/4 cup parsley, minced
• 6 large pastry shells, baked

Directions

1. 1

   In a skillet, melt the butter over medium heat and saute onions and sherry for about 4 minutes. Add flour and stir until smooth.

2. 2

   Next begin a steady stirring motion and gradually start pouring in the half-and-half keeping heat at medium so the cream doesn't stick. When the mixture is hot, take a few tablespoons and add it to the egg yolks, mixing well. Add the yolk mixture to the sauce whisking until smooth. Add salt and pepper.

3. 3

   While continued stirring, add cheese one slice at a time until melted. Sauce should be creamy and well blended. Reduce heat to medium low, but continue to stir. Add crawfish tails and parsley, stirring to incorporate. Simmer for another 2 or 3 minutes. Remove from heat.

4. 4

   Spoon generous amounts of mixture, filling the baked pastry shells to overflowing.