CRAWFISH CAROLYN 
 
Cream Sauce: 

3 cups heavy whipping cream 
2 cups shellfish stock or water 
1/4 cup brandy 
1 cup grated Parmesan
1-1/2 cups blonde roux (3/4 cup oil, 3/4 cup flour) 

Crawfish: 

2 tablespoons unsalted butter 
1/2 small onion, chopped finely 
1/4 green bell pepper, chooped finely 
1/2 stalk celery, chopped finely 
3 cloves garlic, minced 
1/4 cup flat-leaf parsley, finely chopped 
1/4 cup green onion, thinly sliced 
2 teaspoons fresh thyme leaves (or 1 teaspoon dried) 
1/2 to 1-1/2 teaspoons cayenne pepper (to your taste) 
Salt and freshly ground black pepper, to taste 
1 pound crawfish tails 

Heat cream with the stock or water, then add the cheese and brandy 
and bring to a boil. Stir in the roux and simmer for 15 minutes; 
keep warm. 
Heat the butter in a skillet, then add the finely chopped onions, 
garlic, bell pepper and celery. Sauté for about 5 minutes until 
soft and translucent. Add the crawfish, salt, thyme, red and black 
peppers. Cook uncovered for about 5 minutes, then mix in the cream 
sauce. 
Divide the crawfish mixture into four small gratin dishes, then top 
with more grated Parmesan cheese. Place under the broiler for a minute 
or so until the top gets slightly browned and bubbly.  Serve immediately.