Crawfish Corn Maque Choux

1 lb crawfish tails
6 ears of fresh corn or 2 to 3 cups frozen corn
1 tbs margarine
1 cup chopped onions
1/3 cup chopped green bell pepper
Salt and pepper to taste
3 tbs sugar
1/2 cup evaporated milk

In saucepan over medium heat, combine crawfish, corn, margarine, bell pepper, salt, and red pepper. Cook for about five minutes, stirring constantly. Add sugar and milk and cook until corn is tender and crawfish tails are done.

Return To:

Cajun Country -- New Iberia, Louisiana