1 stick butter

2 lbs. peeled and deviened shrimp/ crawfish tails

3 bell peppers, chopped

3 onions, chopped

3 celery stalks, chopped

4 cloves garlic, chopped

(I use a box of onion mix from Sam’s, or produce dept.

for the last 4 items)

1 lb. pack fettuccine noodles

1/4 cup flour

1 pint Half & Half

18 ounces Velveeta Mexican cheese

1 tablespoon of diced jalapeño’s

Parmesan cheese

Before beginning, rinse shrimp in colander and then cover with Blanchard’s Blend Cajun Seasoning. ( Approximately 2 tablespoons)

Melt butter, then sauté onions, bell peppers, and celery until tender. Add garlic and seafood, and continue cooking for 15 minutes. Add flour, mixing it well. Add cheese and half & half.  Simmer on low heat approximately 20 to 25 minutes.

In a separate pot, cook noodles, while other pot is simmering. Drain noodles well and add them to the mixture. Put the mixture into a 9 x 13 inch casserole dish. If desired, top with Parmesan cheese. Bake at 350 degrees for approximately 20 minutes, or until it’s hot and bubbly throughout.

Feeds approximately 10 to 12