Mar 062017

This week, I am taking crawfish on an ethnic journey. I will post 2 recipes using Louisiana Mudbugs in two applications from around the world. First stop is Italy.

1 large Pizza Crust

2 tablespoons Olive Oil, in all

1 1/2 cups Tomato Sauce or Pre-made Pizza Sauce

1/4 cup Green Onions, chopped, green parts only

1 pound Crawfish Tails

Salt and Cayenne Pepper to taste

1/2 pound Mozzarella Cheese, freshly grated

1/2 cup Parmesan Cheese, freshly grated

1 tablespoon Italian Seasoning

Preheat oven to 350℉. Lightly oil a baking sheet. Place the crust on the pan, then spread it evenly with 1 tablespoon of the olive oil. Spread the tomato or pizza sauce evenly over the oil. Set aside.

In a skillet over medium heat, heat the remaining olive oil. Add the green onions and crawfish tails and season to taste with salt and cayenne pepper. Cook, stirring for about 2 minutes. Remove from the heat and allow to cool.

Spread the crawfish mixture over the sauce, then top with the cheeses. Sprinkle the Italian Seasoning on top. Bake until the cheese melts and the sauce bubbles, about 20 minutes. Cut into wedges to serve.


Good Cooking, Good Eating and Good Living!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.