Crawfish Fettuccine

Our family likes to celebrate Easter with a crawfish boil.  Crawfish Fettuccine is a great dish to make with the leftover crawfish tails.

by Granny–Dolores Borel

1 1/2      cups  butter
3            medium  onions
2            medium  bell pepper
1/4        cup  flour
1/2        cup  water — warm
4            tablespoons  garlic
3            pounds  crawfish
4            tablespoons  parsley
2            pints  half and half
1/2        pound  velveeta
1/2        pound  cream cheese
24          ounces  fettuccine
1/2        teaspoon  tumeric
salt and pepper
Parmesan cheese

Melt butter and saute onions and bell pepper.

Combine water and flour and add to mixture.

Add parsley, garlic, crawfish and seasonings.

Add half and half, velvetta, cream cheese.

Add cooked fettuccine.

Pour into greased casserole.

Sprinkle with Parmesan cheese.

Bake 350 30 minutes Cover with tin foil while baking