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.

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