1 lb. crawfish
2 (16 oz.) cans whole kernel corn
1 onion
4 tbsp. sugar
1 can Rotel tomatoes
Season to taste

Saute crawfish until tender. Remove from pan. In juice, add the corn and onion; fry until gravy is light brown. Add sugar, tomatoes and seasonings. Mix crawfish and corn mixture and corn juice; simmer until flavors are well blended.