Crawfish Cozumel

2 pounds crawfish tails        
1 stick butter                 
1 onion, chopped               
2 ribs celery, chopped                
1 teaspoon minced garlic       
1 bell pepper, chopped         
1 pint cream                               
1/3 cup chopped parsley
salt & pepper to taste
1/3 cup of chopped green onions
1/2 lb Mexican Velveeta, diced
1 lb. whole wheat pasta
grated parmesan cheese

Melt the butter in a large pot.  Add onions, celery, garlic 
and bell pepper.Saute until tender.  

Add the crawfish and cook for 15 min.  Stir in the cream, parsley, 
and green onions and cook for another 5 min.  Add the cheese and 
stir until melted.  

While the crawfish is cooking, cook the pasta according to
package directions and drain.  Mix the cooked pasta with the 
crawfish and taste for seasoning.  Top with parmesan cheese.  
Serves 8.

This recipe is from: Sugarfree Quick & Easy!  By Deanie Comeaux Bahan.
She also wrote: Sugarfree New Orleans

NOTE: I made a few alterations to the recipe:  
1)Didn't add the salt (didn't need it)
2)Used a whole bunch of Green Onions instead of 1/3 cup.