Crawfish and corn

Yield: 4 Servings

Measure Ingredient
\N \N Waldine Van Geffen VGHC42A
1 cup Chopped onions
1 cup Chopped bell pepper
1 teaspoon Minced garlic
6 tablespoons Butter -- margarine or
\N \N Olive
\N \N Oil
1 can Rotel tomatoes
2 cans Shoe peg corn (tiny white --
\N \N Corn); 16oz ea
1 can Cream-style corn -- 8oz
1 pounds Crawfish tails

x Salt and pepper In a large heavy pot, saute the onions, bell pepper and garlic in the butter until veggies are wilted. Add the tomatoes, mashing them well in the pot. Cook over medium heat for 5 minutes, stirring. Add the shoe peg corn and cook for 10 minutes. Then add the cream-style corn and crawfish. Season with salt and pepper and simmer for 10 to 15 minutes.

If you wish to make it more like a soup, add 3 to 4 cups of stock with the cream-style corn and crawfish and bring to a boil, then simmer for a few minutes. Can serve over rice. Source: Times-Picayune Marcelle Bienvenu (wrv)

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