1 1/2 c. margarine
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
1/4 c. all-purpose flour
4 tsp. dehydrated parsley
2 lbs. crawfish tails, peeled
1 pint half and half

1 lb. Velveeta cheese, cut into small pieces
2 cloves garlic, minced
salt, red and black pepper to taste
1 lb. fine fettuccine noodles, cooked
Parmesan cheese for sprinkling

Melt butter in a large saucepan. Add onions and bell pepper. Cook covered until tender, approximately 15 to 20 minutes. Add flour, cover and cook approximately 15 minutes, stirring frequently to prevent sticking. Add parsley and crawfish tails. Cook covered 15 minutes, stirring frequently. Add cream, cheese, garlic, salt and pepper. Cover and cook on low heat 30 minutes, stirring occasionally. Cook fettuccine according to package directions. Mix crawfish mixture and fettuccine noodles thoroughly. Pour mixture into greased casserole dish. Sprinkle with Parmesan cheese. Bake in preheated 350º oven 15 to 20 minutes until heated through.

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