Recipe

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• 1 cup butter, divided
• 1 cup finely chopped onion
• 1 cup canned chopped green chili (drained )
• 3/4 cup finely chopped bell pepper
• 2 tsp salt, divided
• 2 tsp white pepper, divided
• 1 1/2 tsp cayenne pepper, divided
• 3/4 tsp dried oregano, divided
• 1/2 tsp minced garlic
• 3 cups heavy whipping cream
• 1 cup sour cream
• 3 cups shredded monterey jack cheese
• 3 lbs peeled crayfish tails
• 2/3 cup very finely chopped green onion

• 1 Melt 1/2 cup butter in a large skillet over medium heat.
• 2 Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
• 3 Saute 10 minutes, stirring often.
• 4 Stir in cream.
• 5 Bring mixture to a boil.
• 6 Reduce heat& simmer for 10 minutes, stirring constantly.
• 7 Add sour cream, whisking until well blended.
• 8 Add cheese, stirring until well blended.
• 9 Set aside.
• 10 Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
• 11 Add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
• 12 Saute for 6 minutes, stirring occasionally.
• 13 Add cheese sauce stirring until well blended.
• 14 Simmer for 6 to 10 minutes stirring occasionally.
• 15 Serve with tortilla chips or your favorite cracker.