prehistoric bass
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Grinnel. them suckers fight man
proud member of "Team Cup"
prehistoric bass
Crappie Logic - (662) 418-2038
Ugly sucker, sorta like WB.
PROUD MEMBER OF TEAM GEEZER
ScottV's Custom Crappie Cranks
Crankbait Pushing Weights
Way purtier than WB
1990 Stratos 285 Pro 200 HP Merc
SpyderLok Rod Holders
Proud Member of Team Watch The Finger!!!
(662) 458-8925
Gotta mouth full of teeth?
OLD GEEZER FISHERMEN NEVER DIE, THEY JUST SMELL THAT WAY!!
Member of TEAM GEEZER
SpyderLok Rod Holders
Several rows of em.
1990 Stratos 285 Pro 200 HP Merc
SpyderLok Rod Holders
Proud Member of Team Watch The Finger!!!
(662) 458-8925
I dont like'em, try to pin one about 15lbs down on the deck of a boat and see what happens to ya if your a guy, all i could do was grunt and roll over and try not to puke. The whole time RG is laughing and saying " you ok man "
it sure didnt
In southern Louisiana this is known as a Choupique (Choctaw for mud-fish) Here is Tony Chachere's recipe for them.... 1 Whole Choupique
2 tablespoon Tony Chacheres Original Creole Seasoning
1/2 cup Oil
2 Whole Chopped Onions
1 Whole Chopped Bell Pepper
8 Whole Garlic (minced)
1 can Tomato Sauce
1 can Rotel Tomatoes
2 cup Water
1/2 cup Lemon Juice
1 can Mushrooms
1/2 cup Chopped Green Onion
1/4 cup Chopped Parsley
Directions:
1: Cut fillets in to small pieces.
2: Season with Tony Chachere's Original Creole Seasoning and fry in oil in Dutch oven until firm.
3: Remove fillets from the oil.
4: Add onions, bell pepper, and garlic to the oil; saute' until tender.
5: Add tomato sauce, Rotel tomatoes, and water.
6: Add fillets and bring to a boil.
7: Reduce heat and simmer for 45 minutes.
8: Do not stir; instead, gently lift the pot off the burner with both hands and tilt it from side to side.
9: Do this once or twice during cooking to prevent fillets from breaking apart.
10: Add lemon slices, mushrooms, green onions, and parsley; cook over low heat for another 15 minutes.
11: Serve over steamed rice.