Ingredients:
¼ C FLOUR
1 C BUTTER OR MARGARINE
3 BELL PEPPERS, GREEN & RED, CHOPPED
3 MED ONIONS, CHOPPED
3 STALKS CELERY, CHOPPED
3 CLOVES GARLIC, MINCED
1 LB JALAPENO CHEESE, SHREDDED (VELVEETA)
1 12 OR 18 OZ PKG FETTUCCINE NOODLES
1 ½ TSP SALT
¼ TSP RED PEPPER
1 TSP TONY CHACHERE
2-3 # CRAWFISH, CLEANED
1 PT HALF & HALF
¼ C GRATED PARMESAN CHEESE
Directions:
In heavy pot over med. high heat, add oil and flour. Stir constantly until dark brown. Add onions and continue stirring until onions wilt. Add water and let boil for about 10 minutes, until onions are tender. (Note: gravy should be rather thick) Add water and raw chicken, which had been already seasoned, and continue cooking till chicken is tender. Add dissolved bouillon, salt and pepper to taste. More water may be added for desired thickness. serve over rice.
