2 onions
2 ribs celery, or more
1 lg. bell pepper
2 stick butter
4 tbsp. flour
2 lb. crawfish tails or 1 fryer, boiled and deboned
3 tbsp. parsley, dry
1 pt. half and half cream (1 c. per crawfish)
2/3 lb. Velveeta cheese
2 jalapeno peppers, finely chopped
1 (10 oz.) box fettucini noodles or pkg. of egg noodles

Saute onions, celery, bell pepper in butter about 15-20 minutes. Cover pot. Stir occasionally. Add flour; cook 10 minutes. Stir frequently. Add parsley and crawfish; cook about 10 minutes. Stir frequently. Add half and half cream slowly and 1/2 Velveeta cheese. Add jalapeno peppers. Cook over low heat about 20 minutes; stir occasionally. Season to taste.

While crawfish is cooking, boil noodles. Add cooked noodles to crawfish then pour mixture into greased casserole dish. Sprinkle Parmesan cheese then cover with remaining Velveeta cheese. Put in 350 degree oven. for 15-20 minutes or until cheese melts.