Easy Crawfish Etouffee

• 2 lb. crawfish tails
• 2 sticks butter
• 1 onion
• 1 bell pepper
• 4 cloves garlic
• 6 Tbsp. Kitchen Bouquet
• 1 can cream of celery soup
• 1 can Ro-Tel, diced
• shallots
• parsley
• salt
• 3 blocks butter or oleo
• 3 onions, chopped fine
• 3 bell peppers, chopped fine
• 3 stalks celery, chopped fine
• 4 to 6 cloves garlic, chopped fine
• 4 Tbsp. dehydrated parsley
• 3 lb. peeled crawfish or raw shrimp
• 1/4 c. flour
• 1 pt. half and half
• 1/2 to 1 lb. Kraft jalapeno cheese (I use 1 lb.)
• salt
• 1 lb. fettucini
• grated Parmesan cheese

1. Saute onions, bell peppers and celery in butter or oleo.
2. Add garlic, parsley and crawfish or shrimp to mixture and cook 10 minutes.
3. Add flour, half and half and cheese to mixture.
4. Taste for salt.
5. Simmer 30 minutes, stirring frequently.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=960234 (may not work)