1/2 c. butter

1/2 c. all-purpose flour

2 c. half& half

1 lb. Louisiana crawfish tailmeat

Salt & white pepper

Cayenne pepper

2 T. cream sherry

8 oz. grated sharp Cheddar cheese

Preheat oven to 350 degrees. In top of double boiler, melt butter and blend in flour. Gradually add half & half, stirring constantly, until mixture thickens. Add crawfish, salt, and white and cayenne peppers to taste. Mix well. Heat thoroughly. Blend in sherry. Spoon mixture into a 2-quart casserole or individual ramekins. Top with cheese and bake for 20 minutes. Serves 6.