A couple of weeks ago, Hubby Bryan and I admired some crawfish in the seafood case at a Twin Cities grocery store. I have to admit that I’ve never bitten the head off one of the mud bugs, although I remember distinctly the first time I ever saw someone do so — while dining at a restaurant in Little Rock, Ark., many years ago.

Since it’s doubtful that crawfish are to be found in any of our local groceries (although you might find a few crawfish cousins lurking in the depths of Mudhole Bay), a southwest Minnesota etouffee would likely feature all shrimp.  Thanks again to Cindy Cheramie and Kevin Lease for sending the recipe.

Crawfish and/or Shrimp Etouffee

½ cup butter or olive oil

1 cup chopped onion

½ cup chopped celery

1 cup chopped green onions

1 tablespoon garlic, minced

2 tablespoon flour

1 can diced tomatoes

2 cups liquid (use liquid from tomatoes and add white wine and water for rest of measurement)

2 teaspoons salt

1 teaspoon black pepper

Dash of cayenne pepper

1 tablespoon Worcestershire sauce

1 pound crawfish tails and/or 1 pound peeled, de-veined shrimp

Sauté onion, celery, shallots and garlic in oil. Stir in flour and cook until brown. Add tomatoes and simmer 5 minutes. Blend in liquid and simmer 10 minutes. Add salt, pepper, cayenne, Worcestershire sauce and crawfish/shrimp. Cook on low heat for an additional 15-20 minutes.

Hint: Wait to taste until finished cooking as seasonings are absorbed slowly.

Serve with white rice and French bread.