Happy Mardi Gras!

Throw me some beads Mistah!!!

Today is Mardi Gras! A jubilant celebration held before the Lenten Season begins. Mardi Gras is celebrated in many areas of the the USA but the Louisiana celebrations are the most well known. 

And having lived in SW Louisiana for several years, I can vouch for that fact! No one knows how to party like them Cajuns! And can they cook!

Here is a recipe for Crawfish Etouffee, a Louisiana classic. It can be served over rice or even over a steak. Mmm, Mmm Good!

• 2 pounds crawfish tails
• 1/4 pound butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced celery
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon corn starch
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• Creole seasoning blend, to taste
• Salt, to taste
• Pinch dried thyme
• Pinch dried oregano
• 1 bay leaf

Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.YIELD: Dinner for 8, with leftovers.

**What's a crawfish (aka -  crawdad or mudbug) you ask?? A freshwater crustacean found throughout the world. The meat from the tail is what is eaten and crawfish fat comes from the head - thus comes the saying, "Suck a little head and eat a little tail." {Now Get Your Mind Out of the Gutter!}