Cook onions, bell pepper and celery in margarine/butter till limp. Add garlic and parsley then sauté`. Season crawfish tails with salt, black pepper, and red pepper. Add crawfish tails to pot and stir often for 10 minutes. Add ¼ cup flour and 1 pint half and half. Add 1 lb. Velveeta cheese and stir until melted. Simmer and stir often for about 30 minutes. Cook noodles separate until tender, then drain. Divide noodles into two greased casserole dishes. Divide crawfish tails into the two dishes and cover with the grated parmesan cheese. Bake at 350 degrees for 20 minutes.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 12|
|Calories from Fat: 198 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 202.5mg||62 %|
|Sodium 229.8mg||8 %|
|Potassium 564mg||15 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 28.2g|
|Protein 23.4g||33 %|
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Calories per serving: 409
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