Crawfish Fettuccini

Ingredients:

1/2 pound (2 sticks) butter
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 1/2 cups milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked
Fresh chopped chives, for garnish

Directions:

1. In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, celery, and garlic. Cook until tender, about 5 minutes.
2. Add the flour and Cajun seasoning and cook for 2 minutes, stirring frequently.
3. Stir in the milk and cook until slightly thickened, stirring constantly, 5 to 6 minutes.
4. Add the soup and cheese, stirring until the cheese is melted.
5. Add the crawfish, and cook until warmed through. Serve over the fettuccini.
6. Garnish with chives, if desired.