Crayfish, crawfish, crawdads, mud bugs, whatever you call them, they are a fun to catch and delicious to eat little critter can be literally by found under any rock or log in the creeks and rivers. One of my favorite ways to serve this freshwater crustacean is in a chowder.
Ingredients (serves 4-6)
4 10 3/4 oz cans of cream of mushroom soup
1 1/2 cup of Old Bay Seasoning
2 4 oz. can of mushroom pieces
2 cups of 2% milk
30 + count of crayfish (minimum size of crayfish suitable for steaming is 2″)
In a 4 quart pot, place cream of mushroom soup, milk, mushroom pieces, and 1 cup of Old Bay Seasoning and bring to a simmer. Meanwhile, steam crawfish whole with 1/2 cup of Old Bay Seasoning. When crawfish are steamed (turned red) remove tail meat and add to the simmering soup. Allow to cook for another 15 minutes and serve with a sprinkle of Old Bay.
photo courtesy of science.marshall.edu – All rights reserved