Crawfish Pasta

Louisianians LOVE crawfish. This is one of my family's favorite Sunday dishes. This is great with salad and garlic bread.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2⁄3 cup onion, finely chopped
• 3  tablespoons garlic, minced
• 1⁄2 cup bell pepper, finely chopped (I use yellow or red pepper)
• 2⁄3 cup green onion, chopped
• 1⁄4 cup butter
• 2  tablespoons flour
• 1⁄4 cup parsley, chopped
• 1  lb crawfish tail, pre-cooked
• 1  lb Velveeta cheese, cubed
• 1⁄2 cup parmesan cheese, grated
• 1  pint half-and-half
• 1⁄2 lb fettuccine pasta, cooked
•  salt, to taste
•  pepper, to taste

Directions

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.