1 lb. crawfish tails (or shrimp, peeled and deveined)
1 lb. Velveeta Cheese
1 can Rotel tomatoes, diced
1 can cream of chicken soup
1 small onion
3 cloves garlic
2 tbs. butter
1 lb. rotini pasta (I like the multi-colored pasta) cooked
Saute onion and garlic in butter until soft. Add crawfish tails (or shrimp) and cook for two minutes. Add tomatoes, soup, and cubed Velveeta. Stir until smooth and cheese is melted. Stir in pasta. Serve with parmesan cheese sprinkled on top with a crispy french bread and salad.
