Crawfish Fettucine

• 1 12 cups butter
• 3 large onions, finely diced
• 2 large bell peppers, finely diced
• 3 garlic cloves, minced
• 12 cup all-purpose flour
• 1 lb Velveeta Mexican cheese
• 4 lbs crawfish tails (peeled)
• 6 cups heavy cream
• salt
• black pepper
• dried ground cayenne pepper
• 4 lbs fettuccine pasta, cooked

1. In large heavy pot melt butter.
2. Add onions and bell pepper and saute over medium heat until soft and slightly carmelized, about 30 minutes.
3. Add garlic and saute for about 2-3 minutes.
4. Add flour and cook for about 5-8 minutes stirring frequently to prevent sticking.
5. Add salt, black pepper and red pepper to taste.
6. Add cheese continuing to stir to prevent sticking until cheese is melted.
7. Slowly add heavy cream stirring until completely incorporated.
8. Add crawfish tails and bring to a gentle simmer.
9. Gently simmer on low for 10 minutes.
10. Adjust seasonings to taste.
11. Combine crawfish mixture with cooked fettucine, stirring gently to incorporate.

butter, onions, bell peppers, garlic, flour, cheese, crawfish tails, heavy cream, salt, black pepper, ground cayenne pepper, pasta

Taken from www.food.com/recipe/crawfish-fettucine-491519 (may not work)