In the Spring time in Louisiana it is prime crawfish season. Traditionally on Good Friday we boil crawfish so we generally have leftover crawfish tails. This is a great dish to use up those crawfish tails, but you can also you the packaged 1lb bags. This recipe is a crowd pleaser!! People have told me that they don't like crawfish fettuccine and love this. The Mexican Velveeta gives it a little kick so if you don't like too much spice go easy on the creole seasoning. We generally serve this with a green salad and bread BAM easy meal! This recipe can be cut in half for the average family.