1 1/2 c. butter
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
1/4 c. flour
4 tbsp. dehydrated parsley
3 lb. crawfish tail
1 pt. half and half cream
1 lb. Velveeta, cut into small pieces
2 tsp. Tony Chachere's Cajun spices
2 garlic cloves, minced
1 lb. fine fettuccine noodles
Parmesan cheese (for topping)

Melt butter; add onions and bell peppers. Cook, covered, until tender for 15 to 20 minutes. Add flour; cover and cook for 15 minutes, stirring frequently. Add parsley and crawfish; cook another 15 minutes. Add half and half cream, cheese, Cajun spices and garlic. Cover and cook on low heat for 30 minutes, stirring occasionally.

Cook fettuccine according to package. Put into 2 to 3-quart greased dishes. Add mixture to each casserole. Sprinkle with Parmesan cheese and bake at 350°F for 15 to 20 minutes.