- Joined
- Oct 11, 2014
Do you guys really want some finger licking ribs sticking white food? Some stuff to make your ancestors proud? Get a load of what I love cooking. The county hasn't condemned my house, yet.
One pound peeled crawfish tails or shrimp. Peeling is a pain, and for this recipe frozen fish-farmed seafood is fine. In a skillet, heat crawfish/shrimp. Add one can rotel mild chile/tomatos. Or chop your own. Stores around here sell packages of pre-chopped celery/onions and chopping a tomato is better than ro-tel. Anyway, simmer together, then add 1 can condensed Campbell/Progresso Golden Mushroom. Mix well and simmer 15 minutes. Steam 1 package saffron rice while that's going. Then put the rice in a medium casserole dish. Add stovetop mixture on top, cook uncovered in oven at 350 for 20 minutes. After 15 minutes, cover with grated cheese of your choice (I do cheddar) for the last 5 minutes, then remove from oven. It'll feed a bunch of people, and you can always scale it up. Oysters are good with it, too, if you can find any. Even those canned ones in the mystery oil.
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You not only cook and eat giant sea-bugs, you mix them with fungus soup too?




