Crawfish Fettuccine

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2/3 cup sliced green onions
• 1 celery rib, chopped
• 1-1/4 cups butter, cubed
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 8 ounces process cheese (Velveeta), cubed
• 1 cup half-and-half cream
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon salt
• 8 ounces uncooked fettuccine
• 1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined

1. In a Dutch oven, saute the onion, red pepper, green onions and celery in butter for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir for 10 minutes or until mixture is thickened and cheese is melted.
2. Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.

onion, sweet red pepper, green onions, celery, butter, garlic, allpurpose, process cheese, cream, jalapeno pepper, salt, fettuccine, crawfish

Taken from www.tasteofhome.com/recipes/crawfish-fettuccine/ (may not work)