Crawfish Fettuccine 9

2 lb peeled crawfish

1 large onion

1 med bell pepper

1 stalk celery

1 toe garlic (peeled)

2 tbs dehydrated parsley

4 tbs flour

2 tbs seasoned salt

1/4 lb Parkay light butter

1 lb Velveeta mild Mexican cheese (cubed)

One 12 oz can evaporated milk

Two 12 oz pkg small or medium egg noodles

Process onions, bell pepper, celery together in a food processor, set aside. Process garlic, set aside. Saute onions, bell peppers and celery in butter in an iron pot until wilted. Add garlic, parsley, and crawfish. Cook ten minutes stirring occasionally. Add flour, milk, and cheese. Stir until cheese is thoroughly melted. Simmer 30 minutes, stirring occasionally.

In a separate pot, boil noodles until cooked, then drain. Stir noodles into crawfish mixture. Pour into two casserole dishes and top with grated Parmesan cheese.

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Seafoods

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Cajun Country -- New Iberia, Louisiana