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Ingredients

• ✓ jalapeno cheese
• butter
• garlic
• onion
• green bell pepper
• mushroom
• all-purpose flour
• white wine
• half-and-half
• crawfish tail
• creole seasoning
• salt
• black pepper
• parmesan cheese
• fettuccini pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
4. 4 While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

By selina