Serves 12


Ingredients
• 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
• ¼ 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


Directions
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.