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[b]Mud Bug Soup - Etoufe [/b] [i]gluten free[/i]

1 pound crawfish tails (5 pounds live weight) or 1 pound shrimp
4 Tablespoons olive oil
½ cup celery diced
1 cup green onion minced
1 small onion minced
2 green peppers minced
1 teaspoon garlic
1 Tablespoon thyme
1 Tablespoon Worcestershire sauce (gluten free)
Salt and Pepper
1 teaspoon cumin
2 Tablespoons cornstarch
2 Tablespoons hot sauce
1 cup white wine
Tomatoes - 16 oz chopped with juice
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Clean the crawfish well and de-shell
Sauté vegetables in oil until they are softened
Stir in spices, sauces
Add crawfish meat and lightly cook
Add cornstarch stir till smooth
Add tomatoes, white wine and heat through.

You may juice this up as a true soup or serve it over a bed of fluffy white rice.

I love to eat these little mini lobsters! Let me teach you how.

[b]Crayfish Newburg [/b] [i]gluten free[/i]

1 pound crawfish tails (5 pounds live weight) or 1 pound shrimp
1 cup fish stock
1 Tablespoon cornstarch
2 Tablespoons butter
Salt and Pepper
1 cup cream
1 teaspoon paprika
4 Tablespoons brandy
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Clean the crawfish well and de-shell
Melt the butter and stir in the cornstarch to make a roux
Add fish stock and bring to a boil
Stir in cream, paprika, salt and pepper
Add crawfish meat and brandy
Heat well

Serve over rice or noodles