Always a good way to use crawfish leftovers from a boil. A real crowd-pleaser
5 lbs small red potatoes, washed and sliced (peel on) into quarters -- boil in salted water until just done -- not mushy.
1 lb package of mexican velveeta
1lb sharp cheddar grated
8 oz mild cheddar grated (for topping)
1 pint half and half
1 package (usually a pound sometimes 12 oz) of frozen crawfish tails -- Louisiana are better but Chinese will work
Optional -- for more seafood flavor -- add a can of crab meat or package of frozen crab when you add the cheese in later.
1 stick of butter
1/2 cup flour
1 onion chopped
2 cloves garlic chopped or 1 tsp garlic powder of salt
In a large pan or pot -- melt butter -- sautee onions until translucent
-- add garlic and sautee one minute more (or add garlic powder). Add
crawfish tails. Sautee for a minute. Add flour and mix until all
crawfish are coated and the butter has been absorbed. Pour in half and
half -- use a wisk and mix it well. This will form a somewhat thick
sauce. You may need to add milk to loosen it -- it should be the
consistency of a thick gravy. Next, add cubed velveeta - and stir until
melted. Add sharp cheese until melted. Season with Tony Chachere's or
season-all to taste. Again, if the sauce is too thick, add milk to
thin it to a thick gravy consistency.
Drain Potatoes and put in large baking dish. Pour sauce over potatoes
and top with cheese. Baked until bubbling through and through and the
cheese is somewhat browned.
