Recipes from Cajun Country :: Cajun Main Dish Seafood
Source: The Times Picayune Makes about 10 servings 6 Tbsp. butter or olive oil
1 c. chopped onions
1 c. chopped green bell peppers
1 tsp. minced garlic
1 (10 ounce) can diced tomatoes with chile peppers (Ro-tel)
2 (16 ounce) cans shoe peg corn (tiny white corn)
1 (8 ounce) can cream-style corn
1 lb. peeled crawfish tails
Salt and cayenne to taste Heat the butter or oil in a large, heavy pot over med. heat. Add the onions, bell peppers and garlic. Cook, stirring, until translucent, about five mins. Add the tomatoes with chilies, mashing the tomatoes with the back of a heavy spoon. Cook, stirring, for five mins. Add the corn and cook for 10 mins. Add the cream-style corn and crawfish. Season with salt and cayenne. Cover and cook for 10 mins. Serve hot.
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