1 1/2 sticks butter
2 stalks celery, chopped
1 bell pepper
1 bunch green onions and tops, chopped
3 - 4 pods garlic, sieved
1/3 c. flour
1/2 c. water
2 1/2 lbs. shrimp, or 2 lbs. crawfish tails
4 tbsp. parsley, chopped (can use dried)
1 lb. box Hot Mexican Velveeta cheese
1 pt. Half & Half
Salt and pepper, to taste
1/2 of 12 oz. pkg. spinach noodles
1/2 of 12 oz. pkg. egg noodles
Parmesan cheese

Melt butter, and saute celery, bell pepper, green onions and garlic about 15 to 20 minutes. Add flour and blend well. Add water and mix. Cook over low heat for about 5 minutes. Then add shrimp or crawfish and parsley. Cook about 15 minutes. Do not overcook shrimp, as this bakes later in the oven. Add Velveeta cheese that has been cut into cubes. Stir until cheese has melted. Add Half & Half and salt and pepper to taste. Sauce will appear thin, but noodles will absorb a lot when it bakes. Cook noodles according to package directions; drain and mix all together. Add parmesan cheese to top of casserole. Bake uncovered at 350 degrees until hot and bubbly. (Can be frozen - bring to room temperature and then bake.)