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Bugs,Bugs,Everywhere!
Melinda Hart/Cooking from the Hart!
Mud bugs that is! March is a peak month for Crawfish or “Mud bugs”. I had my first boiled crawfish in 1982 in Brookhaven and I haven’t stopped “Pinching the Tail and “Sucking the Head” since! Crawfish has gained popularity in the South over the last 30 years to the point where “crawfish shacks” pop up everywhere in the spring.
The most popular and my favorite way to cook and eat crawfish is to boil them in a in a spicy seasoning with onions,corn,sausage,potatoes and just about anything else you can think of! Throw them on a newspaper covered table with your favorite beverage.
Leftover crawfish tails can be used to make a Crawfish Bisque or a Crawfish Stuffed Jalapeños wrapped with chicken and bacon!
No matter the way you eat crawfish, always “Cook from the Hart”!
Crawfish Stuffed Jalapeños 
4-fresh Jalapeños, cut in half and seeded
4-ozs-softened cream cheese
3/4 cup-chopped crawfish tails
1/2 teaspoon-Creole seasoning
1-chicken breast(thinly pounded)
4-bacon slices
Cut jalapeños in half,remove veins and seeds.
Add crawfish and seasoning to cream cheese and mix thoroughly.
Spread mixture on jalapeño half. Wrap stuffed jalapeño with chicken breast and then with the bacon. Secure with a toothpick if needed. Sprinkle with Creole seasoning and grill over medium heat until chicken and bacon is done,approximately 20-25 minutes.(can also be baked in 350′ oven)
Crawfish Bisque
1-can potato soup
1-can cream of mushroom soup
1-can whole kernel corn
1-can cream style corn
1-8oz cream cheese
1-pint half&half
1-Tbsp creole seasoning
2-packs of crawfish tails or 2 lbs fresh crawfish tails
1-bell pepper,chopped
6-8 green onions,chopped
1-stick butter
Sauté bell pepper and green onions in butter until done.
In a stock pot,combine all the ingredients and cook over low heat, stirring frequently to avoid scorching. If needed slowly add 2 tablespoons butter and 2 tablespoons flour to thicken.
Melinda Hart
Sassi Southern Catering
601-382-6079