1½ cups butter
2 large onions, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, minced
½ cup chopped fresh parsley
1 bunch green onions, sliced
Ό cup all-purpose flour
2 cups half-and-half
½ pound American cheese, cubed
½ pound Monterey jack cheese with peppers, shredded
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
1 pound cooked crawfish tail meat
1 pound hot cooked fettuccini
1 cup grated parmesan cheese
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, and cook about 7 minutes or until translucent. Stir in celery, bell peppers, garlic, parsley, and green onion; cook about 10 minutes or until vegetables are softened.
2. Stir in flour until well incorporated; cook 5 minutes or until a nutty fragrance develops. Lower heat to medium-low, and slowly stir in half-and-half. Bring to a boil, then reduce heat to a simmer. Cook about 4 minutes or until slightly thickened.
3. Slowly stir in American cheese, about . cup at a time, letting each addition melt before the next; stir in monterey jack cheese in the same manner until incorporated. Stir in salt and black and cayenne peppers.
4. Add crawfish, and cook 5 minutes or until heated through. Combine fettuccine with crawfish sauce, and top with Parmesan. Serve immediately.