Crawfish Fettuccine

Ingredients

• 1/4 cup all-purpose flour
• 4 tablespoons parsley flakes
• 1 pint half-and-half
• 2 tablespoons minced garlic
• 1 1/2 cups margarine
• 3 celery ribs, chopped fine
• 3 lbs crawfish
• 2 lbs Velveeta cheese
• 1/2 (8 ounce) can Rotel tomatoes & chilies
• salt, to taste
• red pepper, to taste
• black pepper
• 3 large onions, chopped fine
• 2 green bell peppers, chopped fine
• 2 lbs fettuccine, cooked

Directions

1. 1

   Saute onions, celery, and bell pepper in melted margarine until soft.

2. 2

   Add flour and cook on low heat for 15 minutes, stir often. Keep covered when not stirring.

3. 3

   Add crawfish and parsley.

4. 4

   Cook on low heat for 15 minutes, stir often.

5. 5

   Add ½ lb velveeta, rotel, half and half, and garlic.

6. 6

   Add 1 Tb salt, 1/8 Tb black pepper, and 1/8 Tb red pepper.

7. 7

   Cook 30 minutes on low heat, stir often.

8. 8

   Add cooked fettuccine to the sauce and mix well.

9. 9

   Pour into a greased casserole dish and top with remaining velveeta (sliced). Bake for 20 minutes at 350.