Crawfish Fettucini

• 1 bunch of green onions
• 1 teaspoon minced garlic
• 2 tablespoons parsley
• 1 can rotel (mild or regular)
• 1 pound crawfish tails (rinsed)
• 1 pound block velvetta cheese
• 1 large pack pasta (I like the bow tie pasta)
• Half & Half ... this is used ONLY when reheating

Place cubed cheese, green onions, garlic, parsley and rotel in large pot. Slowly melt cheese mixture over low fire stirring often to avoid sticking. Boil pasta according to direction on box. After about twenty minutes add rinsed crawfish and drained pasta.

If you refrigerate overnite, it's usually better the next day... just add a little Half & Half and slowly warm to get the cream consistency again.

LOL, yes-mam it is sinfully rich but so good. You can use either one but I prefer the half & half. That is only use to reheat. You are not going to use the whole pint. Just a little of it will be used to reheat. Let me know how you like it.