Angry Cock Crawfish Dip

INGREDIENTS:

1 cup butter

2 bunches green onions, chopped

1/4 cup chopped fresh parsley

2 pounds peeled crawfish tails

2 tablespoons all-purpose flour

2 egg yolks, beaten

1 (12 fluid ounce) can evaporated milk

1 (1 pound) Velveta cheese

salt and black pepper to taste

Angry Cock Hot Sauce to taste

DIRECTIONS:

Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish. In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and Angry Cock Hot Sauce. Remove from heat, and bring to room temperature before serving.