Recipe

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• 1 (8 oz) package linguine
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1 bunch green onion, finely chopped
• 1 small onion, minced
• 4 garlic cloves, minced
• 1/2 green bell pepper, minced
• 2 celery ribs, minced
• 1 chicken bouillon cube
• 1 pint whipping cream
• 2 lbs frozen crawfish tails, thawed
• 1 (10 oz) can diced tomatoes and green chilies, drained
• 1 tbsp creole seasoning
• 1 tbsp chopped fresh parsley
• 1/4 tsp pepper
• 1/8 tsp salt
• hot sauce (optional)
• shredded parmesan cheese

• 1 Cook linguine according to package directions; drain. Keep warm.
• 2 Melt butter in a Dutch oven over medium heat.
• 3 Add flour, and cook, stirring constantly, 2 minutes or until blended.
• 4 Add green onions and next 4 ingredients; saute 5 minutes or until tender.
• 5 Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened.
• 6 Stir in hot sauce, if desired.
• 7 Serve over linguine noodles; sprinkle with shredded Parmesan cheese.