Bayside Grill Crawfish Au Gratin

• 12 cup butter
• 1 onion, diced
• 1 tablespoon garlic, chopped
• 8 ounces flour
• 3 quarts half-and-half cream
• 1 tablespoon salt
• 1 tablespoon white pepper
• 8 ounces cheddar cheese, shredded
• 8 ounces monterey jack cheese, shredded
• 2 ounces sherry wine
• 1 lb crawfish
• 1 cup Italian seasoned breadcrumbs
• 4 ounces parmesan cheese, shredded

1. Melt butter in a heavy duty pot.
2. Add onions and garlic.
3. Saute until onions are tender.
4. Add flour, salt, and white pepper.
5. Stir very well until you form a roux.
6. Cook roux four minutes.
7. Add half & half slowly to roux, whipping out all lumps with a wire whisk.
8. Simmer 30 minutes.
9. Strain mixture through a strainer to remove all onions and roux balls.
10. Pour cream sauce mixture back into pot.
11. Then, add cheddar and Monterey Jack cheese, crawfish and sherry.
12. Simmer 15 minutes.
13. Place mixture in casserole dishes.
14. Sprinkle top with Italian bread crumbs and shredded Parmesan cheese.
15. Bake 20 minutes at 350 degrees.

butter, onion, garlic, flour, cream, salt, white pepper, cheddar cheese, cheese, sherry wine, crawfish, italian seasoned breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/bayside-grill-crawfish-au-gratin-342948 (may not work)