Recipe - Crawfish And Corn

Waldine Van Geffen VGHC42A
1 cup Chopped onions
1 cup Chopped bell pepper
1 teaspoon Minced garlic
6 tablespoon Butter margarine or
Olive
Oil
1 cn Rotel tomatoes
2 cn Shoe peg corn (tiny white
Corn); 16oz ea
1 cn Creamstyle corn 8oz
1 pound 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 creamstyle 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
creamstyle corn and crawfish and bring to a boil, then simmer for a few
minutes. Can serve over rice. Source: TimesPicayune Marcelle Bienvenu
(wrv)

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip