Here is the recipe that I had on here before with a little change but it is still about the same. Sam W Cajun Corn 32 oz. cans creamed corn 24 oz. whole kernel corn 1 lbs crawfish or shrimp meat 1 can cream of mushroom soup 1 large onions chopped fine 3 stalks celery chopped fine 3/4 large bell pepper chopped fine 2 if you like it hot 3 jalapenos chopped fine 1 tablespoons minced garlic 2 eggs beaten 1 1/2 cups cornmeal 1 tablespoons crushed red pepper 1/2 tablespoon black pepper 1 tablespoons prepared horseradish 1/2 lb sharp cheddar cheese, grated ¼ cup olive oil Preheat a 12 inch Dutch Oven with 8 to 10 charcoal briquettes under the oven and 16 to 18 on top. Saute onions, celery, peppers, and garlic in olive oil until onions are clear. In a bowl, mix with cheddar cheese and horseradish. In another bowl combine meat, mushroom soup, eggs, corn, cornmeal and seasonings. Pour mixtures into Dutch Oven in alternating layers. Bake for 45 minutes @ 350. This recipe is adapted from a favorite cookbook "Cajun Men Cook Lafayette, La.