Recipe by Frog City Café, Rayne, LA

Makes 4 servings

If freshly shucked corn is unavailable, frozen is an acceptable substitute, and canned will work. If using canned, use 2 cans (14.75 ounces each) of whole and 1 can cream-style (14.75 ounces).

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1/4 cup diced celery
• 1 clove garlic, minced
• 8 ears of corn, shucked (about 4 to 5 cups)
• 1/4 of a 10 ounce can of RO*TEL tomatoes
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1/4 teaspoon granulated garlic
• 3/4 teaspoon sugar
• 1/2 cup heavy cream
• 12 ounces crawfish tails, cooked and peeled
• 3/4 ounce pimentos
• Cooked rice

Instructions:

Melt butter in a medium sized pot. Add onions, bell pepper, celery and garlic and sauté over medium heat for 8 minutes. Fold in corn and cook an additional 15 minutes. Remove about 1/4 of the corn mixture from the pot and puree it in a food processor. Return the pureed corn to the pot. Add the remaining ingredients and simmer for approximately 8 minutes. Serve over hot cooked rice.