Recipe from Rita Bordelon of La.

Ingredients:

  • 1 lb. peeled crawfish tail meat
  • 4 teaspoons margarine
  • 1/4 cup each: chopped green onions, bell pepper, and celery
  • 1 teaspoon dried parsley flakes
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can Rotel tomatoes
  • 1 12 oz. pkg. fettucine

Directions:

Saute onions, bell pepper, and celery in margarine. Cook until tender. Add parsley and crawfish. Saute about 5 min. Add soups and Rotel tomatoes.  Reduce heat and simmer about 10-15 minutes. Meanwhile, cook fettucine according to package directions. Drain. Toss with crawfish mixture. Serve hot with garlic bread if desired.