Ingredients
1 large onion, chopped1 medium sweet red pepper, chopped2/3 cup sliced green onions1 celery rib, chopped1-1/4 cups butter, cubed1 garlic clove, minced1/4 cup all-purpose flour8 oz. Velveeta, cubed1 cup half-and-half cream1 tablespoon chopped jalapeno pepper1/2 teaspoon salt8 ounces uncooked fettuccine1-1/2 pounds frozen cooked crawfish tails, thawed or cooked medium shrimp, peeled and deveined
Preparation
In a Dutch oven or large skillet, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, about 10 minutes.
Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
