Shrimp and Crawfish Fettuccini | Louisiana Kitchen & Culture

Ingredients

• 1½ cups (3 sticks) butter
• 3 cups chopped onions
• 2 cups chopped green bell peppers
• 1 cup chopped celery
• ½ cup all-purpose flour
• ½ cup chopped fresh parsley
• 1½ pounds medium shrimp, peeled and deveined
• 1½ pounds peeled crawfish tails
• 2 cups half-and-half
• 1 pound Velveeta or American cheese, cubed
• 2 tablespoons chopped pickled jalapeño peppers
• 2 teaspoons chopped garlic
• salt
• cayenne pepper
• 1 pound fettuccine, cooked according to the package directions and drained
• 1 cup grated Parmesan cheese