Crawfish Fettuccine II

Ingredients

• 6 tablespoons butter 
• 2 teaspoons cajun spice 
• 1 pound crawfish tails peeled
• 1 tablespoon flour all-purpose
• 1 clove garlic minced
• 1  bell pepper green chopped
• 0.5 cup green onion chopped
• 1 cup half-and-half cream 
• 0.5 cup parmesan cheese grated
• 1 pound fettuccini pasta dry
• 8 ounce processed cheese food cubed
• 1 large tomatoes chopped

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

1. Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
2. Add crawfish meat; cover and simmer for 20 minutes.
3. Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
4. Bring a large pot of lightly salted water to a boil.
5. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
6. Mix together the sauce and pasta and transfer to the prepared baking dish.
7. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.