Crawfish Fettuccine II

Ingredients

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• 6 tablespoons butter
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• 1 large onion, chopped
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• 1 green bell pepper, chopped
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• 3 stalks celery, chopped
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• 1 clove garlic, minced
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• 1 tablespoon all-purpose flour
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• 1 pound peeled crawfish tails
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• 1 (8 ounce) package processed cheese food
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• 1 cup half-and-half cream
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• 2 teaspoons Cajun seasoning
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• 1 pinch cayenne pepper, or to taste
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• 1 pound dry fettuccine pasta
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• ½ cup grated Parmesan cheese
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Instructions

1. 1
   Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
2. 2
   Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
3. 3
   Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
4. 4
   Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
5. 5
   Bake in a preheated oven for 20 minutes, or until hot and bubbly.