1/2 c. milk
1 med. bell pepper
1 lg. onion, chopped
1 bunch (6) shallots, chopped
1 1/2 sticks of butter
1 lg. can evaporated milk
2 lbs. crawfish
10 oz. mild Cheddar cheese
1/2 tsp. Tony Chachere seasoning salt (or to taste)
4 tbsp. plain white flour

Saute onions and green pepper in butter. Add flour and blend with butter until all butter is absorbed. Blend in milk. Remove from heat and add evaporated milk and all other seasonings and half of the cheese. Put in a 2-quart microwaveable casserole and microwave for 15 minutes on high.

NOTE: Shrimp can be substituted for crawfish.