From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive.
Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering
4 cans of white whole kernel corn, drained (12 oz. can size) or 1 dozen fresh ears of corn cut off the cob
1 block butter
1 bell pepper, diced
1 onion, diced
1 fresh tomato (optional), diced
1/2 lbs. crawfish
red or black pepper
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. Add crawfish for last 10 minutes of cooking time and continue cooking until corn is tender. Freeze if desired. Yield: 12 servings.