Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    garlic cloves
   2      medium        onions
   2      tablespoons   olive oil
     1/2  medium        green bell pepper -- chopped
   1 1/2  cups          corn kernels
     1/2  cup           chopped fresh parsley
   6      medium        tomatoes -- chopped
     1/2  cup           dry white wine
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/2  teaspoon      cayenne pepper
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      ground cumin
     1/2  teaspoon      dried mint
     1/2  teaspoon      black pepper -- freshly ground
     1/8  teaspoon      Tabasco sauce
   2 1/2  cups          long-grain rice
  13      cups          water
   2      pounds        large prawns
   1                    bay leaf
     1/2                lemon

Preparation:

Mince 2 of the garlic cloves. Reserve a quarter wedge of 1 onion, and finely chop the rest. In a large skillet, heat the olive oil at medium temperature. Add the minced garlic, chopped onion, green pepper, and 1 cup of the corn kernels. Sauté the mixture for 2 to 3 minutes. Add the parsley, tomatoes, wine, sugar, salt, cayenne, Worcestershire, cumin, mint, black pepper, and Tabasco. Mix well to combine. Lower the heat and simmer uncovered for about 45 minutes, or until the Creole thickens. While the Creole is simmering, put the rice in a large, lidded saucepan with 5 cups of water. Add salt to taste, and bring to a boil over a high heat. Cover and simmer for about 20 minutes, until the rice is fluffy. Meanwhile, prepare the prawns. Bring the remaining 8 cups of water to a low boil in a large saucepan. Add the reserved quarter onion, the whole garlic clove, and the bay leaf. Simmer for 5 minutes. Add the prawns to the water and simmer about 3 minutes, or until they are pink but not tightly curled. Drain immediately. As soon as the prawns are cool enough to handle, shell and devein them and set aside. When the rice is tender, drain it. In a large bowl, toss the rice with the remaining half cup of corn kernels. Select a large, flamboyant platter. Arrange the corn-studded rice in a decorative ring, leaving a space in the middle large enough to hold the corn Creole. Carefully pour the thickened corn Creole into the center of the ring of rice. Parade the prawns in a circle on top of the rice, and douse them with a mighty squeeze of the lemon. Serve at once. Comments: Bourbon Street bustles year round, but when Mardi Gras season arrives everyone celebrates. The gumbos are richer, the Creole sauces seem more piquant, and the mint juleps flow. Mardi Gras Corn Creole With Prawns On Parade unmasks the flavors that make Cajun cooking an international favorite. For a French Quarter finale, serve a shimmering, sugar-crusted creme brulee for dessert.