Crawfish Fettucine

Okay, so this really isn't a great picture, and doesn't do this meal justice. Being from the south, this is a Bluth family favorite. It smells so good while you're cooking it, that you can hardly wait to sit down and eat it. And yes, I really am not a fan of seafood, BUT I chop the crawfish pretty small, and there is so much flavor, that you can't even tell that it's there. YUMM-O!

the goods:

1/4 c. margarine
half an onion, chopped
half a red pepper, chopped
half a green pepper, chopped
4 green onions, chopped
4 cloves garlic, minced
1/4 c. flour
1 1/2 c. skim milk
10 oz. Velveeta, diced
1 pkg. cooked and peeled Crawfish Tails (you can buy in the frozen seafood section at most grocery stores)
1 T. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 lb. Fettuccine noodles, cooked

1. Start cooking pasta. Then in a skillet, melt margarine and add onions, red pepper, green pepper, green onions and garlic. Saute' for 5 minutes.
2. Stir in flour. Gradually add milk; stir with whisk. Add diced Velveeta cheese and stir until well blended and melted.
3. Stir in chopped crawfish, Worcestershire, pepper, and cayenne pepper. Cook until heated.
4. Add cooked pasta to sauce and toss well. Serve.