2 lb. crawfish tails (or shrimp)
Tony Chachere's Creole seasoning
1 large bell pepper, chopped
1 large onion, chopped
1 garlic clove
1 stick of oleo
4 cans cream of potato soup
2 can cream style corn
1 large can plus 1 small can evaporated milk
salt and pepper to taste

Wash crawfish; pat dry and sprinkle with Tony's seasoning. Sauté vegetables in 1 stick of oleo. Add crawfish and cook. Add soup and corn; cook about 10 minutes. Add milk, salt and pepper to taste; simmer 10 minutes. Serve over rice with crackers.

Tip: Soup is better if made early so that seasonings can blend.