Crawfish Fettuccine

• 3 sticks butter
• 3 medium onions, chopped
• 3 ribs celery, chopped
• 2 bell peppers, chopped
• 1/4 c. flour
• 6 Tbsp. parsley flakes
• 3 lb. crawfish tails (may substitute shrimp or cubed chicken)
• 1 qt. half and half
• 2 lb. Velveeta, cubed
• 2 tsp. red pepper
• 3 cloves garlic
• 1 1/2 lb. fettuccine noodles
• Parmesan cheese

1. Melt butter and saute chopped onions, celery, bell pepper about 10 minutes.
2. Blend in flour and cover and cook for 15 minutes over medium heat.
3. Stir occasionally.
4. Add parsley and crawfish (shrimp or chicken).
5. Cover and cook for additional 20 minutes; stir often. Add cream cheese, pepper and garlic.
6. Mix well.
7. Cook on low heat for 20 minutes and stir often.
8. Don't let it stick!
9. Prepare fettuccine according to package directions.
10. Mix pasta and sauce mixture and place in large lasagna pan or two 9 x 13 dishes. Sprinkle with Parmesan cheese and bake for 12 minutes at 350u0b0.

butter, onions, celery, bell peppers, flour, parsley flakes, crawfish tails, red pepper, garlic, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143203 (may not work)