Cullen's Corn Crawfish
4 can (12 oz) white whole kernel corn, drained.
1 x Block butter (yes, that's 4 sticks)
1 x Bell pepper, chopped
1 x Onion, chopped
1 x Fresh tomato, diced
1/2 lb Crawfish tails (about 5 lbs whole)
Seasonings (you know....pepper and salt)
Method :
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.
1826
Joseph-Nicéphore Niepce takes the world's first photograph.