3 T. butter

2 T. chopped bell pepper

2 T. chopped celery

1 t. chopped garlic

2 T. chopped onion

1 lb. Louisiana crawfish tailmeat

I 10-oz. can cream style corn

1 10-oz. can whole kernel corn

1 1/2 c. water

1/2 t. red pepper

1 pt. half & half cream

Saute’ vegetables in butter until tender. Add crawfish and cook 2 minutes. Add all other ingredients except half & half and simmer 5 minutes. Add half & half and heat through but do not boil. Serves 6.