Crawfish Fettucini

• 3 sticks butter
• 3 ribs celery, chopped
• 2 lb. crawfish tails
• 1 can cream of celery soup
• 2 cans cream of mushroom soup
• 2 Tbsp. jalapeno peppers
• 1 lb. fettucini noodles
• mushrooms (optional)
• 3 medium onions, chopped
• 2 bell peppers, chopped
• 4 Tbsp. parsley, chopped
• 1 lb. Velveeta cheese, cubed
• 3 cloves garlic, crushed
• salt and pepper to taste
• Parmesan cheese to taste

1. Melt butter in large, heavy saucepan.
2. Add onions, celery and bell pepper.
3. Cook 10 minutes, until clear.
4. Add soup and blend well.
5. Cover and cook for 15 minutes, stirring occasionally.
6. Add parsley and crawfish tails.
7. Cover and cook for 20 minutes, stirring often.
8. Add cheese, jalapeno peppers and garlic, then mix well.
9. Add salt and pepper to taste.
10. Cook, covered, on low heat for 20 minutes, stirring occasionally.
11. Cook noodles according to package directions.
12. Drain and add sauce.
13. Mix thoroughly and pour into a 3-quart buttered casserole dish.
14. Sprinkle with Parmesan cheese.
15. Bake at 350u0b0 for 12 minutes.

butter, celery, crawfish tails, cream of celery soup, cream of mushroom soup, jalapeno peppers, fettucini noodles, mushrooms, onions, bell peppers, parsley, velveeta cheese, garlic, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881953 (may not work)