Nebraskaland

68 NEBRASKAland • OCTOBER 2015 F resh crustaceans are hard to find in Nebraska, and they often do not figure into this writer's budget. Having lived near the ocean for most of my life, crab, lobster and shrimp were some of my favorite foods to eat. Sadly, moving to Nebraska meant that I would have to give up seafood. That has been mostly true – though when my paycheck allows it, I have found some nice seafood restaurants in Omaha. And occasionally, I do find a few treasures at the grocery store. But seafood in Nebraska is not a water-to-table experience. I am not eating locally or sustainably, and at times, I do feel guilty about that, though not guilty enough to give it up altogether; I was born and raised by the ocean – it's in my blood. While I may not forfeit my appetite for seafood anytime soon, there is one crustacean that does exist naturally in the Midwest. Crayfish, crawfish, crawdads, mudbugs, yabbies – whatever you call them, are commonly found in Nebraska waters. Though a freshwater crustacean, they are related to lobsters and taste pretty darn close, albeit they are much smaller in size. Crayfish are relatively easy to catch, and if you live by a canal, this is about the time of year to catch them during low water. Julie Geiser wrote a fantastic how-to story on catching crayfish in the 2014 October issue of NEBRASKAland. If you can't find it, give Donna Robinson a call at 402-471-5490 for back issues. Prep Time: 30 minutes Cooking Time: 40 minutes Ingredients: • 1 pound of cooked crayfish tail meat, peeled • 1 pound of cellentani pasta, or equivalent • 1 quart of whole milk • 4 cups of Gruyere (or Swiss) cheese, shredded • 2 cups of Kerrygold Reserve Cheddar, shredded • 1 stick of butter (8 tablespoons), divided • ½ cup of all-purpose flour • kosher salt, to taste • ½ teaspoon of nutmeg • pinch of cayenne pepper • 1 cup of Panko breadcrumbs • fresh parsley, chopped 1. Preheat oven to 375º Fahrenheit. Cook pasta according to package directions for al dente. Drain well. 2. Heat milk in a saucepan, but do not boil. In a large non-stick pot, melt 6 tablespoons of butter and then add ½ cup of flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1-2 minutes, until thickened and smooth. 3. Take mixture off the heat. Add the Gruyere, Irish cheddar, salt, cayenne pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and crayfish. Pile the mixture into baking dishes. 4. Melt the remaining 2 tablespoons of butter and combine with Panko breadcrumbs. Sprinkle over mac and cheese. Bake for 30-40 minutes, or until pasta is browned on top and cheese sauce is bubbly. Sprinkle freshly chopped parsley on top before serving. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at Foodforhunters.com. By Jenny Nguyen Crawfish Mac and Cheese An American classic made with Gruyere, Irish cheddar cheese and crayfish. PHOTOS BY JENNY NGUYEN

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