1 1/2 c. butter
3 stalks celery
3 onions
2 bell pepper
1/4 c. flour
4 tbsp. parsley
3 lbs. crawfish tails
1 pt. half and half
1 lb. Velveeta cheese
2 tbsp. red pepper
2 cloves garlic
Salt & Pepper to taste
1 lb. fettuccine, boiled

Chop all vegetables and saute in butter. Add flour; cook until smooth. Add parsley and tails; cook for 15 minutes, covered. Add cream and cheese; cook until melted. Add salt, pepper and garlic. Fold in cooked fettuccine and cook for 30 minutes.