3 sticks melted reduced fat butter
3 small onions, chopped
1/4 c. flour
4 T. chopped parsley
3 lbs. peeled crawfish tails
1 qt. half and half
1 lb. Mexican velveeta, cubed
3 cloves crushed garlic
1 lb. boiled and drained fettuccini noodles
4 oz. shredded parmesan

Add onions and celery to melted butter in a large heavy sauce pan. Saut for 10 minutes until onion is clear. Add flour and mix well. Cook until thickened. Add parsley and crawfish. Cover and cook for 20 minutes, stirring constantly. Add cream, cheese, and garlic. Mix well. Add salt and pepper to taste. Cook covered on low heat for 20 minutes, stirring constantly. Mix in cooked and drained noodles. Pour into a buttered 3 quart casserole dish. Sprinkle with parmesan cheese and bake at 350 degrees for 10 minutes.