1 1/2 cups (3 sticks) butter
3 medium chopped yellow onions
2 medium bell peppers
2 cloves garlic
2 tbsp. jalapeno pepper
cayenne pepper, to taste
salt, to taste
1/4 cup all-purpose flour
1 pint half & half
1 oz. lemon juice
1 lb. Velveeta cheese, cubed
3 lb. shrimp or crawfish
1 lb. crabmeat
1 lb. fettuccine noodles, boiled
1/2 bunch fresh parsley, for garnish

Using a 12-quart roaster, melt butter over medium heat. Sauté onions, bell peppers, garlic and jalapeno peppers for 15 minutes. Add cayenne; salt to taste. Add flour slowly and stir. Cook about 10 minutes.

Add parsley and allow to soften in mixture while stirring. Add half & half, lemon juice and cheese. Stir until cheese is blended well.

Boil shrimp for 3 minutes in 5-quart pot. Strain. Add shrimp and crab meat. Cook 15 minutes. Stir in noodles; serve in 4-quart casserole dish. Garnish with fresh parsley, lemon and cheese.

Makes 8 servings.