Ingredients

• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 stalks celery, finely chopped
• 3 slices bacon
• 2 tablespoons garlic, minced
• 1 cup shredded Cheddar cheese
• 1 cup grated carrot
• 5 cups diced red potatoes
• 3 cups chicken broth
• 1 pound crawfish tails
• 1 quart half-and-half cream
• salt and pepper to taste

Method

Cook the bacon in a large pot over medium-high heat until crisp.

Reduce the heat and add onion, green pepper, red pepper, celery and garlic. Cook and keep stirring until onion is transparent and peppers are soft.

Mix crawfish and cook until the liquid dries up and the crawfish becomes brownish. Then, remove the mixture from the pot and keep aside.

Pour chicken broth in the pot and add potatoes. Add enough water to cover the potatoes if the chicken broth doesn’t cover them. Boil it and cook for 8 to 10minutes till potatoes are soft. Then, add carrots and cook for another 8 minutes.

Reduce the heat and again pour the vegetables and crawfish into the pot. Stir a bit and heat but do not boil.

Season with salt and pepper to taste.

Laddle into bowls and lastly garnish with Cheddar cheese and serve hot.