Crawfish Mirliton Corn Macque Choux

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1/2 stick unsalted butter

3 cups fresh corn kernels

1/2 cup chicken stock

1 cup onion, chopped

1/2 cup chopped bell pepper

1/2 cup celery, chopped

1 (10-ounce) can tomatoes, drained (recommended: Ro-tel)

2 teaspoons minced garlic

2 teaspoons Cajun seasoning

1 teaspoon salt

1 teaspoon hot pepper sauce

2 cups heavy cream

3 mirlitons (chayote), cooked, peeled, and diced

1 pound Louisiana crawfish tails

2 tablespoons parsley leaves, minced

3 tablespoons chopped green onions

Serving suggestion: 6 cups cooked rice, pasta, or polenta.