Louisiana Lunchbox
Sheri & Caleb Hester


1 stick butter
½ bell pepper, chopped
1 onion, chopped
1 stalk celery, chopped
1 clove garlic
2 Tbsp. flour
½-1 cup white wine
1 lb. crawfish
2 cups heavy cream
4 oz. cream cheese
½ bunch green onions
Penne pasta, cooked

Melt butter in a saucepan. Add bell pepper, onion, celery and garlic; saute. Add flour and combine well. Add wine; slowly add cream until well-incorporated. Add seasoning. Add cream cheese and stir until incorporated. Add crawfish and green onions. Simmer for 20 minutes. Toss with cooked pasta.