2 tbsp. butter
1 c. green onion tops
1/2 c. chopped parsley
2 tbsp. flour
1 c. half and half
1/4 c. white wine
1 tsp. salt
1/2 tsp. cayenne pepper
1/8 tsp. Tabasco
1/4 tsp. garlic powder
6 oz. American cheese, grated
3 oz. Swiss cheese, grated
1 lb. crawfish, peeled
As needed milk
16 oz. fettuccine noodles

1. Saute onion tops and parsley in butter.

2. Add flour to sauteed vegetables until blended. Add half and half, wine, salt and seasonings. Cook over medium to low heat for 10 minutes, stirring constantly.

3. Stir cheese into hot mixture until melted. Add crawfish and cook until hot and bubbly. If mixture is too thick, adjust consistency with milk.

4. Cook noodles according to package directions.

5. Mound fettuccine on serving plate; add crawfish au gratin to center. Serve. 6 servings.