diced tomatos with green chiles mild
wide egg noodles (or whichever noddle you prefer)
chicken or seafood broth
velvetta block mexican cheese
creole season to your taste
1start by lightly cooking your onions, bell peppers, and diced tomato with green chiles in the half stick of butter (until all are wilted). add garlic towards end to make sure not to burn it.
2season to taste and then add water and broth, heat to a boil. once boiling add the noodle of your choice and let boil for about 10 minutes (different noddles require different cooking times)
3once noodles are about halfway cooked add the shrimp/crawfish and let noodles finish cooking (will absorb most of the juices but watch close to make sure you dont absorb all)
4when noodles are finished and to the texture of your choice there should be a little bit of juices left and is needed when adding cheese so it isn't as thick.
5cube the cheese block and toss them in! stir to thoroughly melt cheese. (if cheese is to thick add a little bit of milk until your desired consistency)remove from heat and add chopped green onions.
6plate up and ENJOY!!!!! (can also be cooked in rice cooker but needs to be stirred often so it doesn't clump at the bottom)
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