Crawfish Fettuccine

1 tablespoon canola oil
4 tablespoons unsalted butter
1 cup onions, small dice
½ cup green bell peppers, small dice
½ cup red bell peppers, small dice
1 cup chopped green onions (scallions)
1 tablespoon minced garlic
¾ cup milk
¾ cup heavy cream
1 cup seafood stock
1 tablespoon Chef Paul Prudhomme’s Vegetable Magic®
1 pound crawfish tails
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
½ cup grated Parmesan cheese
16 ounces Kraft Velveeta® Cheese, cut into medium cubes
1 pound dried fettuccine, cooked al dente per package instructions

Add oil and butter to a 12-quart heavy-bottomed pot. Heat over medium high heat until butter is melted. Add onions, green bell peppers, red bell peppers, green onions, and garlic and sweat vegetables, stirring frequently, until onions become translucent and peppers are soft, about 10 minutes. Add milk, heavy cream, seafood stock, Vegetable Magic®, crawfish tails and Magic Pepper Sauce®. Stir constantly until mixture comes back to a simmer. Reduce heat and cook for 10 minutes on a low simmer. Add Parmesan cheese and Velveeta® and stir frequently until all cheese is melted and incorporated into the sauce. Remove from heat and fold into warm linguine. Serve hot.