2 lg. onions, diced
1 bell pepper, diced
3 cloves garlic, diced
1/4 c. celery, diced
1 lb. butter
1 tbsp. roux
2 (8 oz.) cans Rotel tomatoes
1 can crawfish fat, or 1 can cream of onion soup
2 c. water
1 c. green onion, diced
1 lb. crawfish, diced
1 lb. shrimp, diced
1 lb. crabmeat, diced
1 (8 oz.) shredded mild Cheddar cheese
1 (8 oz.) shredded mozzarella cheese
2 boxes manicotti shells
Tony Chachere's Seasoning

Cook onions, bell pepper, garlic and celery in butter until mixture begins to brown. Add roux and mix well. Cook for 10 minutes. Add tomatoes and cook for 15 minutes at a slow boil before adding crawfish fat or soup. Add 2 cups of water and let cook at a slow boil for about 1 hour before adding 1/2 cup of the green onions. Cook for 15 minutes. Turn heat to low and season to taste.

In large mixing bowl add shrimp, crawfish, crabmeat, 1/2 cup green onions and cheese; mix well. Add 1 cup of sauce mixture. Stuff noodles and place in large glass dish. Pour sauce over top until covered. Bake at 350 degrees for 1 hour and 30 minutes.