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1
Preheat oven to 375 degrees F. In a heavy-bottomed 2-quart sauce pan, melt butter over medium-high heat. Add onions, celery, red and yellow bell peppers and garlic.
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2
Saute 3 to 5 minutes or until vegetables are wilted.
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3
Be careful not to brown vegetables.
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4
Add 1/2 pound crawfish tails and saute 3 additional minutes. Sprinkle in flour, blending well into the mixture.
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5
Using a wire whip, whisk cream into sauce pan stirring constantly until thick cream sauce is achieved.
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6
Reduce heat to simmer, add white wine, lemon juice and hot sauce. Sprinkle in half of the cheddar cheese stirring the mixture constantly. Season to taste using salt and pepper.
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7
Add green onions and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.
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8
Place equal parts of remaining crawfish tails in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining cheddar cheese.
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9
Bake for 15 minutes or until cheese is bubbly.
