Recipe from Cleo Babin of Youngsville, La.

Prep Time: 20 min
Total Time: 1 hr 30 min

1/2 Stick Margarine
1 Large Bell Pepper
2 Large Onions
1 Teaspoon of Thyme
1 Teaspoon of Salt
1 Tablespoon of Basil
1 Tablespoon of Parsley Flakes
And all the Cayenne Pepper you can handle!!! LOL!
1 (8 oz.) Can of Rotel diced tomatoes & chili pepper
2 (8 oz.) Can of whole corn
1 (8 oz.) Can of cream style corn
2 lbs. of Crawfish

1.  On medium heat, saute margarine, bell pepper, & onions with 1/2 a cup of water for 15 to 20 minutes.

2.  Drain can of rotel before adding & smash rotel until no longer thick.

3.  Reduce heat and simmer for 30 to 40 minutes.

4.  Stir frequently and add water when nessessary. (Watch for sticking) Add all seasonings, cream style corn, and 2 lbs. of crawfish. (Add water if needed) Cook for an additional 15 to 20 mins.

5.  Serve with rice.

Yield: 10 servings
Comments: Hope y'all enjoy Babin's Cajun Crawfish Corn Moux Choux!