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.