| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 4 | 12 oz white whole kernel | |
| corn drained. | ||
| 1 | Block butter, yes that's 4 | |
| sticks | ||
| 1 | Bell pepper, chopped | |
| 1 | Onion, chopped | |
| 1 | Fresh tomato, diced | |
| 1/2 | lb | Crawfish tails, about 5 lbs |
| whole | ||
| Seasonings, you | ||
| know….pepper and salt |
INSTRUCTIONS
In large sauce pan, melt butter over medium heat. Add all other ingredients except the crawfish and cook covered until corn is beginning to be tender. Taste it and adjust your seasonings. Add crawfish for the last 10 minutes and cook until corn is tender. Posted to CHILE-HEADS DIGEST V3 #267 by Gary Johnson <gjohnso@mailhost.tcs.tulane.edu> on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1476
Calories From Fat: 133
Total Fat: 15.5g
Cholesterol: 186mg
Sodium: 4837mg
Potassium: 4568.4mg
Carbohydrates: 335.8g
Fiber: 42.4g
Sugar: 22.3g
Protein: 50.2g