Crawfish Fettuccini

Ingredients

• 0.5 pound butter (2 sticks)
• 1 teaspoon cajun spice 
• 1 cup celery diced
• 32 ounce crawfish tails frozen thawed deveined cooked peeled
• 10.8 ounce cream of mushroom soup canned
• 16 ounce fettuccini cooked
• 2 tablespoons flour all-purpose
• 10 servings chives fresh chopped for garnish
• 3 cloves garlic minced
• 1  bell pepper green chopped
• 1.5 cups milk 
• 1  onion chopped
• 8 ounces processed cheese with jalapenos, cubed

Equipment

• frying pan

Directions

1. In a large skillet, melt the butter over medium heat.
2. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes.
3. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes.
4. Add the soup and cheese, stirring until the cheese is melted.
5. Add the crawfish, and cook until warmed through.
6. Serve over the fettuccini.
7. Garnish with chives, if desired.