Mudbug(crayfish) Etouffe(e) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Mudbugs, or crayfish were plentiful in Louisiana. They are fixed in a multitude of ways, but etouffe(e) and boiled with potatoes and corn on the cob were the best! Ingredients:
6 tablespoons butter |
2 cups chopped celery |
2 cups chopped onions |
2 cloves garlic, minced |
1/2 chopped green pepper |
1/2 cup chopped green onion |
1 cup tomato puree |
1/2 cup chopped parsley |
3 cups crayfish (rivier kreeftjes) |
2 teaspoons worcestershire sauce |
hot pepper sauce (tabasco, salt, pepper to taste) |
Directions:
1. Melt butter in skillet and saute onion garlic and peppers.
2. Simmer for 15 minutes then add puree and cook for 5 more minutes.
3. Add green onion, parsley, celery and crayfish.
4. Cook 15-20 minutes longer, stirring to keep from sticking.
5. Let stand 30 minutes to blend seasonings, and serve over hot rice.
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