Printer-friendly version
Author:
Taxonomy upgrade extras:
Mudbugs, crawdads, crayfish, whatever you call 'em, Boys of Summer needs a recipe for how you cook 'em.
Sure, I could do boring 'research' but I'd much rather hear from ya'll how you would do them. Alive, dead, cajun style or just boiled straight up, I hate the damn things so it's up to you. Also, recommendations for easy to do side dishes are welcome.
The sooner I get a good recipe, the sooner ya get the next chapters- my 'muse' has been busy, so expect several stories to get updated fast!
Melanie E.
Comments
If you hate them
why bother? Poor little crustaceans.
Angharad
Angharad
Mud Bugs....mmmmmmm!
Mud Bugs....mmmmmmm!
Put them in a pot with a bag of Louisiana Crab Boil in there, it'll take your breath away, oh darn, now I'm mighty hungry !
For Sides
Throw some potatoes and carrots in with them and the seasoning. The carrots add an extra flavor and the potatoes just soak up whatever they've been cooked with.
Never let it be said that I don't enjoy the occasional delusion of grandeur
Never let it be said that I don't enjoy the occasional delusion of grandeur
You Might Go To Food Network.'s Website
I suspect that Emeril Lagasse might have a recipe at www.foodnetwork.com. He is always cooking Louisiana style something or other on his show. I would try that.
Hugs,
Jen
Steam
Just steam the little guys (alive or pre-dead doesn't matter.), if you don't want to do an Etuiffee, and it sounds like you don't (but if some one else will peel the things for you it needn't be that hard). Get some prepackaged Cajun spice and pour it over them, or shake in a bag), remember most of the spice will stay on the shells, so be generous, but the stuff is hot so be careful too (or just serve with some cocktail sauce with a tiny bit of Tabasco added on the side). Don't forget to suck their little brains from out of their heads when you're done with each tail. Langiappe: a dozen oysters per four dinners (even from a jar) dredged in flour and corn meal and lightly fried.
For sides, I'd do some rice, either yellow; and/or with some sauteed bell peppers (various colors), celery, onions, garlic stirred in. And you can't go wrong with some sauteed sugar snaps along the side. OR corn on the cob and celery ribs and raw green beans would be good for hands on eating.
Why in the world do you hate them? Or do you just hate the prep they take? They are the poor man's lobster! (Don't tell the rich what they are missing!)
Bon appette (Gawd, I'm hungry, and I want to move south.)
Hugs and Joy,
Jan
Can't stand
most food that comes out of the water, really, and that INCLUDES lobster. But, my characters catch a couple of buckets full, and so, (shrugs).
Melanie E.
Steam them
I usually just pour a can a beer in the bottom of the steamer and steam them till there red.
Best right from the traps into the steamer.
Cyanide tipped exploding rounds from a .50 caliber S&W magnum!!!
Oops, wrong comment stream ............ Uh, nevermind.
~Laika
And remember...
https://www.youtube.com/watch?v=ifLqzLEB3E0
replied to...
... so it won't get deleted. :P
Um, Laika, remind me NEVER to come to one of your dinner parties
FYI,
a surprisingly large number of the crawfish that are eaten down south come from Wisconsin. I think there were some always in the Mississippi River and it tributaries but they got real popular as fishing bait and the leftover bait often got poured overboard so they are something of a pest up here. You eat them, we'll gladly catch them.
Main thing with any shrimp, make sure to clean them and do not overcook them.
John in Wauwatosa
John in Wauwatosa
How come
everything comes from Wisconsin? From Elvis Presley to moon rocks - it must be one helluva place.
Angharad
PS You'll be delighted to know S&W (as per Laika's comment) is a British Company. :p
Angharad
Made by furriners?
Can't wait to tell my redneck friends that one.. I may die laughing!
The key word there was FROM....
How many do you hear going TO that place? :-)
(Just kidding, I think.)
Annette
P.S. My experience with the Crawfish is either like a shrimp (the preferred way) or like lobster (a pain, to be honeset... Both taste good.