Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Waldine Van Geffen-VGHC42A |
| 4 cans | Whole kernel corn; 12oz ea or |
| 12 \N | Fresh ears of corn; cut off the cob |
| ¼ pounds | Butter |
| ½ \N | Green pepper; dice |
| ½ \N | Red pepper; dice |
| 1 medium | Onion; dice |
| 1 large | Fresh tomato; dice |
| 1 pounds | Cooked crawfish tails |
| \N \N | Salt and pepper |
Melt butter. Add veggies and cook, covered, until onions are translucent and corn is beginning to be tender (if using fresh corn). Add crawfish for last 10 minutes of cooking and continue cooking until corn is tender.
Freeze if desired. (wrv)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997