CRAWFISH PASTA

Ingredients

1. 1 1/2 cups butter
2. 2 large onions, chopped
3. 3 stalks celery, chopped
4. 1 green bell pepper, seeded and chopped
5. 1 red bell pepper, seeded and chopped
6. 4 cloves garlic, minced
7. 1/2 cup chopped fresh parsley
8. 1 bunch green onions, sliced
9. 1/4 cup all-purpose flour
10. 2 cups half-and-half
11. 1/2 pound American cheese, cubed
12. 1/2 pound Monterey Jack cheese with peppers, shredded
13. 1 tablespoon salt
14. 1 tablespoon ground black pepper
15. 1/2 teaspoon cayenne pepper
16. 1 pound cooked crawfish tail meat
17. 1 pound hot cooked fettuccini
18. 1 cup grated Parmesan cheese

Instructions

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 1/4 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.