Recipe from Rita Bordelon of La.
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.
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