Crawfish Milneburg

• 14 cup butter (1 stick)
• 12 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
• 14 cup parsley, minced
• 6 large pastry shells, baked

1. In a skillet, melt the butter over medium heat and saute onions and sherry for about 4 minutes.
2. Add flour and stir until smooth.
3. 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.
4. When the mixture is hot, take a few tablespoons and add it to the egg yolks, mixing well.
5. Add the yolk mixture to the sauce whisking until smooth.
6. Add salt and pepper.
7. While continued stirring, add cheese one slice at a time until melted.
8. Sauce should be creamy and well blended.
9. Reduce heat to medium low, but continue to stir.
10. Add crawfish tails and parsley, stirring to incorporate.
11. Simmer for another 2 or 3 minutes.
12. Remove from heat.
13. Spoon generous amounts of mixture, filling the baked pastry shells to overflowing.

butter, onion, sherry wine, flour, egg yolks, salt, cayenne pepper, american cheese, crawfish tails, parsley, pastry shells

Taken from www.food.com/recipe/crawfish-milneburg-387910 (may not work)