2 TBS flour ½ cup butter ¼ cup chopped green onions 1/3 cup finely chopped onions 32 ounces Half and Half 2 cans yellow creamed corn 1 can whole kernel yellow corn 1 can cream of potato soup 1/8 tsp garlic powder ½ tsp Worcestershire...

• 2 TBS flour
• ½ cup butter
• ¼ cup chopped green onions
• 1/3 cup finely chopped onions
• 32 ounces Half and Half
• 2 cans yellow creamed corn
• 1 can whole kernel yellow corn
• 1 can cream of potato soup
• 1/8 tsp garlic powder
• ½ tsp Worcestershire sauce
• 1 tsp salt
• 1 ½ TBS Louisiana hot sauce
• 2 pounds cooked and washed Louisiana crawfish tails

Cook flour in butter over low heat in heavy 4-quart saucepan; about 6 minutes
Add onions and sauté until wilted
Add remaining ingredients except crawfish; cook on low heat for 40 minutes, stirring frequently and scraping sides and bottom of pot
Add crawfish; cook on low heat 10-15 minutes until crawfish are heated thoroughly
Serves 8 appetizer servings