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1/22/2020 12:12:56 PM
Posted: 1/17/2015 9:17:41 PM EST
AZ is NOT indigenous for "Mudbugs" but where I live the place is crawling with them and by state law they must be exterminated!

I love crawdads cooked in the "boil", but what are some other good recipes for cooking these crustaceans - I really do find them tasty!
I'd like to see some other recipes other than the standard boil, and not just the "boil and eat and suck" kind of recipe.


Link Posted: 1/17/2015 9:19:26 PM EST
They make dandy gumbo and even better Etoufe
Link Posted: 1/17/2015 9:20:39 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By pcsutton:
They make dandy gumbo and even better Etoufe
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This..

Shame not to suck the heads though.
Link Posted: 1/17/2015 9:21:34 PM EST
Just eat cockroaches. Easier to harvest.
Link Posted: 1/17/2015 9:22:12 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By leatherface_y2k:


This..

Shame not to suck the heads though.
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By leatherface_y2k:
Originally Posted By pcsutton:
They make dandy gumbo and even better Etoufe


This..

Shame not to suck the heads though.
I use the heads and shells to make stock.
Link Posted: 1/17/2015 9:24:03 PM EST
gumbo base in a can

It's actually pretty damn good. And easy as hell.
Link Posted: 1/17/2015 9:24:44 PM EST
Throw them on the grill. When they turn red and quit screaming, eat them.
Link Posted: 1/17/2015 9:26:15 PM EST
Mudbug Etouffee II


Ingredients Edit and Save
Original recipe makes 6 servings Change Servings

1/4 cup margarine

1/2 cup chopped onion

1/2 cup chopped green onion

1/2 cup chopped green bell pepper

4 cloves minced garlic

1/2 cup celery, diced

1/2 cup chopped fresh parsley

3 tablespoons tomato paste

1 (10.75 ounce) can condensed cream of chicken soup

1 pound cleaned mudbugs

salt to taste

1/4 teaspoon hot pepper sauce to taste

1/4 teaspoon cayenne pepper

Check All Add to Shopping List

PREP
20 mins

COOK
25 mins

READY IN
45 mins

Directions

In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, mudbugs, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Allrecipes.com
Link Posted: 1/17/2015 9:26:54 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By john_diesel:
Just eat cockroaches. Easier to harvest.
View Quote
Teeners just keep on teen'in....
Link Posted: 1/17/2015 9:29:38 PM EST
They are good battered and fried like shrimp,good on po-boys...I'll type up an etouffe recipe.
Link Posted: 1/17/2015 9:30:13 PM EST
Fix them like shrimp scampi.
Link Posted: 1/17/2015 9:30:54 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By john_diesel:
Just eat cockroaches. Easier to harvest.
View Quote

Unlike perhaps yourself, I don't have cockroaches.
Crawdads are much easier for me to find....
Link Posted: 1/17/2015 9:36:25 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By AlvinYork:
Mudbug Etouffee II


Ingredients Edit and Save
Original recipe makes 6 servings Change Servings

1/4 cup margarine

1/2 cup chopped onion

1/2 cup chopped green onion

1/2 cup chopped green bell pepper

4 cloves minced garlic

1/2 cup celery, diced

1/2 cup chopped fresh parsley

3 tablespoons tomato paste

1 (10.75 ounce) can condensed cream of chicken soup

1 pound cleaned mudbugs

salt to taste

1/4 teaspoon hot pepper sauce to taste

1/4 teaspoon cayenne pepper

Check All Add to Shopping List

PREP
20 mins

COOK
25 mins

READY IN
45 mins

Directions

In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, mudbugs, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Allrecipes.com
View Quote


One thing about making etouffee' from live crawfish. If you want it to have any taste, you have to save the crawfish fat to go with the tails. The fat is located in the head, it's a reddish / yellow solid just inside the head where you break the tail off.

Without the fat, crawfish etouffee just doesn't taste all that good.

LC
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