Crawfish Fettuccine Recipe 

Ingredients: 
1 large onion, chopped
1 medium sweet red pepper, chopped
2/3 cup sliced green onions
1 celery rib, chopped
1 garlic clove, minced
1-1/4 cups butter, cubed
1/4 cup all-purpose flour
8 ounces process cheese (Velveeta), cubed
1 cup half-and-half cream
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt
8 ounces uncooked fettuccine
1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined 

Directions: 
In a Dutch oven, saute the onion, red pepper, green onions, celery and garlic in butter for 5 minutes or until vegetables are crisp-tender. 
Stir in flour until blended; cook and stir for 2 minutes.
Add the cheese, cream, jalapeno and salt; cook and stir for 10 minutes or until mixture is thickened and cheese is melted. 

 Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. 
Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.