Crawfish and Artichoke Casserole

Ingredients:

• 6 T. butter
• 6T. flour
• 3 c. milk
• 1/4 t. Worcestershire sauce
• 1/2 c. Parmesan cheese
• 1/2 t. dry mustard
• Salt & white pepper to taste
• 1/4 t. hot pepper sauce
• 4 hard boiled eggs, chopped
• 2 cans artichoke hearts
• 2 lbs. Louisiana crawfish tailmeat
• 3/4 c. Parmesan cheese for topping
  

Directions:

1. Make a cream sauce of butter and flour, gradually adding hot milk and stirring constantly.
2. Season with salt, white pepper, Worcestershire, mustard, hot pepper sauce and 1/2 c. Parmesan.
3. Add chopped eggs and cook until mixture thickens.
4. Coat 8 individual casserole dishes or ramekins with butter.
5. Place a portion of crawfish in each dish and top with sauce.
6. Nestle 2 or 3 whole artichoke hearts (depending on size) in each dish and top with more Parmesan.
7. Bake at 350 degrees for 10-15 minutes.