Canku Ota - A Newsletter Celebrating Native America
May 6, 2000 - Issue 09

Boiled "Le Mud Bugs"
by Vicki Lockard

Springtime in Louisiana's Cajun Country means one thing: the arrival of "M'siu," ( Le Mud Bug ), also know as crawfish. My favorite springtime gathering is a crawfish boil. ENJOY!!!!

35-40 lbs Le Mud Bug (crawfish)
1 box Crushed Red Pepper
3 gallons Water
1 box Ground Red Pepper
3 bulbs Garlic (broken into cloves)
1 small box Black Pepper
1 dozen Lemons (quartered)
1 bottle Louisiana Hot Sauce
3 Yellow Onions
1 1/2 boxes Salt
1 sack New Potatoes
1 dozen ears Corn (shucked)

Fill a huge pot with water. Add all the seasonings and stir well. Put the corn and potatoes in a metal basket. Put the basket in the water.
Light a fire and boil the pot's contents for about 15 minutes. Add live crawfish. Boil about 5 more minutes. Lift crawfish, corn and potatoes from water and spread on picnic table covered with newspapers.
Take a crawfish in your hands. Pop off his head. Gently squeeze the back of its shell to crack it open. Then eat the crawfish meat inside.

Cajun Challenge:
To eat Le Mud Bug in the true "Cajun Way",
suck the juice from his head!

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