The recipe below is principally for a sauce.  The “bugs” must be something like shrimp or fresh-water crayfish (crawdaddys to a southern or midwestern Yank).  My father's method, for preparing the crawdads, is similar to that outlined below.  “Throw them in a bucket of boiling water till they puke.  Skin the tails to get the meat out.  Throw the rest to the chickens.”  Further cooking might not be necessary.  As with most fish, serve with squeezed lemon or lime juice.  (Bill F.)

return to Recipe index
back to B&D's World