2 onions, chopped
2 green onions, chopped
1 bell pepper, chopped
1 tsp. parsley
2 lbs. crawfish (shrimp or crabmeat)
1/2 can jalapeno relish (Mexican section)
1/2 lb. Velveeta, cubed
1 c. half and half
12 oz. fettuccine (egg noodles #34)
Parmesan cheese
2 sticks celery
1 1/2 sticks butter
1 tbsp. flour

Saute onions, pepper, celery and green onions in butter until soft and let cook 20 minutes. Add relish, cheese and half and half. Cook until cheese melts. Cook fettuccine and drain, mix with crawfish mixture. Pour into casserole dish and top with Parmesan cheese. Bake at 350 degrees for 15 minutes.