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Chef Brian Duffy’s Mud Puppies

Developed by Chef Brian Duffy

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Ingredients

  • 2 Tbsp canola oil
  • 8 cloves garlic, sliced
  • 1 small red onion, thinly sliced
  • 6-7 dried ancho chilies, sliced with seeds retained
  • 4 Tbsp salted butter, divided
  • 1 mandarin orange or other similar citrus, sectioned, divided
  • 5 lbs select (large) Louisiana crawfish, live, washed
  • ½ cup beer such as The Boot from Abita
  • ¼ cup cilantro, chopped
  • 1 lime

Instructions

  1. On a hot griddle or on a plancha, large wok, or cast iron skillet, coat the surface with oil and place on medium-high heat. 
  2. Add the garlic and onion to the oil and sweat, stirring so the garlic doesn’t burn. 
  3. Add the chilies with the seeds and saute until fragrant. 
  4. Add half the butter and stir. 
  5. Squeeze half of the orange segments, so release the juices into the mixture, then add the segments themselves as well. 
  6. With everything stirred together, add the crawfish directly to the hot pan. 
  7. Pour the beer onto the crawfish to create steam, then cover everything with a lid, upside-down bowl, or other covering.  
  8. Saute and steam for 3-5 minutes, shaking a few times to move things around. 
  9. Remove the lid and add the other half of the butter and other half of orange sections, squeezed and thrown in. 
  10. Add in chopped cilantro. 
  11. Cover again and shake until the butter is melted, about 1 minute. 
  12. Remove lid, squeeze fresh lime juice over all the crawfish, and enjoy!
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