1 stick margarine
2 TBS flour
1 bunch green onions, chopped
1 small yellow onion, diced

Melt the margarine in a large skillet.
Add flour and whisk constantly over meidum high heat until lightly brown, for a medium roux.
Add onions and cook 2-3 minutes, until the yellow onion pieces are clear and very lightly browned.

1 quart half and half
2 15 ounce cans cream style corn
1 15 ounce can whole kernel corn
2 cans Cream of Potato soup

Add half and half, corn and potato soup.

Zatarains Concentrated Shrimp and Crab Boil (liquid)
Tony Chacheres Original Creole Seasoning
2 12 ounce bags Crawfish Tail Meats (Please use Louisiana products.)

Add crawfish tail meats, crab boil and Tony Chacheres  and simmer 30 minutes.

Serve inside nice big bread bowls, over rice, or, my favorite way, over boiled potatoes.

This is 100% better if made 24-48 hours before serving but it never lasts that long at my house unless I make it when absolutely no one is here (including me) and HIDE  it! ROFLOL

To my non-resident sons and daughters: I’d save you a bowl but… you know!