Moux Choux

4 tablespoons butter
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1 teaspoon minced fresh garlic
3 pounds frozen or 3 15-oz cans whole kernel corn, drained
1/2 tsp. teaspoons salt
1/4 tsp. black pepper
2 lbs cooked-peeled crawfish tails* seasoned with Tony Chachere's creole seasoning

In large saucepan, melt butter on low heat. Add the onion, bell pepper, and garlic; saut until onions are clear. Stir often. Add corn and stir well. Cook corn until tender add crawfish and serve.

*You can also use shrimp instead of crawfish tails.