Crawfish and Corn

Source: The Times Picayune

Makes about 10 servings

6 tablespoons butter or olive oil
1 cup chopped onions
1 cup chopped green bell peppers
1 teaspoon minced garlic
1 (10 ounce) can diced tomatoes with chile peppers (Ro-tel)
2 (16 ounce) cans shoe peg corn (tiny white corn)
1 (8 ounce) can cream-style corn
1 pound peeled crawfish tails
Salt and cayenne to taste

Heat the butter or oil in a large, heavy pot over medium heat. Add the onions, bell peppers and garlic. Cook, stirring, until translucent, about five minutes. Add the tomatoes with chilies, mashing the tomatoes with the back of a heavy spoon. Cook, stirring, for five minutes. Add the corn and cook for 10 minutes. Add the cream-style corn and crawfish. Season with salt and cayenne. Cover and cook for 10 minutes.

Serve hot.