Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cans | (12 oz) white whole kernel corn, drained. |
| 1 \N | Block butter (yes, that's 4 sticks) |
| 1 \N | Bell pepper, chopped |
| 1 \N | Onion, chopped |
| 1 \N | Fresh tomato, diced |
| ½ pounds | Crawfish tails (about 5 lbs whole) |
| \N \N | Seasonings (you know....pepper and salt) |
In large sauce pan, melt butter over medium heat. Add all other ingredients except the crawfish and cook covered until corn is beginning to be tender.
Taste it and adjust your seasonings. Add crawfish for the last 10 minutes and cook until corn is tender. Posted to CHILE-HEADS DIGEST V3 #267 by Gary Johnson <gjohnso@...> on Mar 18, 1997