Yield: 6 Servings
|\N \N||Butter to cover bottom of pot|
|2 \N||Onions; chopped|
|1 \N||Clove garlic; diced|
|1 \N||Bell pepper; chopped|
|5 \N||Ears of fresh corn; cut|
|1 can||Ro-tel Tomatoes|
|\N \N||Parsley; chopped|
|\N \N||Onion tops; chopped|
Place onions, garlic, bell pepper in a medium size heavy pot with butter.
Saute. Add fresh corn with corn milk from corn and season to taste. Stir well. Cover and let simmer stirring occasionally. Add Ro-tel, a little bit of water, cover and simmer 1 hour on low heat. Add seafood and cook another 15-20 minutes. Can also add parsley and green onions. You may substitute 2 cans whole kernel corn with ⅓ cup evaporated milk.
*Or shrimp tails or crabmeat.
Submitted by Diane Chatelain and Leonard Fontenot.
NOTES : Using the Ro-tel, unless you use the mild kind, might be too hot.
Might need a mixture of Ro-tel and Cajun-style stewed tomatoes.
Recipe by: Talk About Good II, p. 27 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997