This is my little Ry-Bear. Today she turns 5 years old.
She is the one who has been begging me to buy crawfish everytime we go to the grocery store.
So, I finally did.
She was so happy. A few of them still had claws and everything!
Now, being the non-Southerner that I am, I had absolutely no idea what to do with these little guys- heads and all.
That is where Margaret stepped in to help. I left a comment on her blog, Tea and Scones, when she posted a shrimp recipe and she got back to me about some different ways that I could cook these guys.
Luckily, my kids are pretty fearless. They did all the head removing for me. I was going to post a picture of them in action, but it made me sick to my stomach. I am a weakling!
Anyway, I decided to make the Crawfish Etouffee. It is really quite simple. You melt some butter- I used 2 Tbls, add chopped onion and red bell pepper, season it up (I used Creole seasoning), add the crawfish and let it cook for a few minutes. Then you serve it over rice.
I can't even tell you how much my kids loved this. They had heaping plates full and then, had 2nds. They told me they want to try scallops and clams next.
Now if the birthday girl could just figure out what kind of b-day cake she wants. First it was princesses, but now she wants green frosting that tastes like pink, so she can cover it with dinosaurs and jungle animals. (She is a good combo of girly-girl and tomboy.) Should turn out interesting. Life always is with our little Bear!
Recipe for Crawfish Creole
Recipe for Crawfish Etouffee
One Year Ago-Minestrone and Easy Breadsticks