3 lbs. crawfish tails, peeled
4 tbsp. parsley flakes
3 sticks butter
1/4 c. flour
3 onions, chopped
1 pt. half & half cream
3 bell peppers, chopped
1 lb. Kraft jalapeno cheese
3 stalks celery, chopped
4 to 6 pods garlic, crushed or minced
1 lb. fettuccine
Parmesan cheese

Saute onions, bell peppers, and celery in butter until tender. Add parsley, garlic, and crawfish. Cook for 10 minutes. Add cream, cheese, and flour. Lower heat and simmer for 1/2 hour. Boil and drain noodles. Add noodles and stir well. Pour mixture in a large casserole dish and top with grated cheese and Parmesan cheese. Bake at 350 degrees for 20 minutes.

Mexican Velveeta cheese works well.