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Oops! Missed a February Event

February 8, 2013

February in Louisiana means Mardi Gras and crawfish. 2/3 of all mudbugs are harvested this month. Crawfish sound like something good to eat, but mudbugs, ugh!! I ate enough mud as a little girl…yuck! You need 6-7 pounds of cooked whole crawfish to make 1 pound of meat. Of course, if you’re not out for catching your own or sweating buckets to dig out the meat, buy the frozen. I’ve not tried this yet, but the picture looks yummy. Here’s the recipe:

Makes 8-10 servings   Prep time: 30 minutes   Total Time: 30 minutes

  • 1/2 cup butter
  • 1 bunch green onions, sliced (about 1 cup)
  • 1 small green bell pepper, diced
  • 1 pound frozen cooked, peeled crawfish tails, thawed and undrained
  • 2 garlic cloves, minced
  • 1 (4-oz) jar pimiento, drained
  • 2 teaspoons Creole seasoning
  • 1 (8-oz) package cream cheese, softened
  • French bread, baguette slices
  • Garnishes: sliced green onion, chopped flat-leaf parsley

DIRECTIONS:

  • Melt butter in a Dutch oven over medium heat; add green onions and bell pepper.
  • Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
  • Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes.
  • Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.

Service with French bread slices.

This recipe is from Southern Living, 2/12.  ENJOY!

 

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