• 9 ears corn

  • 1/4 cup oil

  • 1 onion, chopped

  • 1/2 small bell pepper; chopped

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 1/4 tsp. cayenne pepper

  • 1 lb. peeled crawfish tails, coarsely chopped


Using a knife, cut the corn off the cobs. Then, using the blunt edge of the knife, scrape the cobs to get all of the juices. Heat oil in large sauce pot. Cook corn on medium heat for 10 minutes. Add onion, bell pepper, and seasonings. Cook on medium for 40 minutes, stirring frequently. Add crawfish tails, stir, and heat through. Services 4-6.