Seafood Fettuccini

2 med. onions - chopped
1 bunch green onions - chopped
1 med. Bell pepper - chopped
2 ribs of celery - chopped
1 ½ sticks of butter
1 Tbs. Flour
1 tsp. Parsley
2 lbs. Shrimp or crawfish
1 1lb Mexican Velveeta cheese
½ pint of half & half - look in milk section of store
3 cloves of garlic or 1/2 tsp. of garlic powder
8 oz. Fettuccini noodles or small egg noodles
Parmesan cheese

Sauté onions, bell peppers, celery and green onions in butter until soft. Add flour and seafood, cook for 15 minutes. Add Velveeta cheese, half & half and garlic and cook for 15 minutes. In another pot cook noodles until tender, drain and rinse in cold water, drain again. Fold the noodles into cooked mixture and add parsley. Pour into a casserole dish, sprinkle Parmesan cheese on top. Bake uncovered, at 350 degrees for 15 to 20 minutes.

Serves about 8

Janine Guidry - Lafayette