Crawfish Pasta

• 23 cup onion, finely chopped
• 3 tablespoons garlic, minced
• 12 cup bell pepper, finely chopped (I use yellow or red pepper)
• 23 cup green onion, chopped
• 14 cup butter
• 2 tablespoons flour
• 14 cup parsley, chopped
• 1 lb crawfish tail, pre-cooked
• 1 lb Velveeta cheese, cubed
• 12 cup parmesan cheese, grated
• 1 pint half-and-half
• 12 lb fettuccine pasta, cooked
• salt, to taste
• pepper, to taste

1. Saute onion, garlic, bell pepper and green onions in butter until tender.
2. Add flour, parsley and crawfish tails.
3. Simmer for 20 minutes.
4. Stir in Velveeta and parmesan cheeses along with half and half.
5. Reduce heat and simmer for another 10 minutes, stirring often to prevent sticking.
6. Season with salt and pepper.
7. In a large bowl, pour the cooked, drained fettucine; then add the crawfish mixture, coating the noodles well.
8. Serve immediately.

onion, garlic, bell pepper, green onion, butter, flour, parsley, crawfish tail, velveeta cheese, parmesan cheese, pasta, salt, pepper

Taken from www.food.com/recipe/crawfish-pasta-242617 (may not work)