Crappie.com Cookbooks

["G"]

Slabs wife Sharon and I are working on compiling a cook book to be published....if you want your recipes in it please submit your recipes along with your C.C user name to [email protected] When we get enough recipes we will sort them out by category and have some cookbooks printed out .

[chucktx]

don't have a special recipe, but am very interested in the book!!!!!!!!

[skiptomylu]

Cool, I will send in a couple at least.

[wlshafor]

Awesome!

Does it have to be Crappie or will any type of Sunfish work? How about crawdads?


Crawdad corn chowder

INGREDIENTS

1 Medium or Large yellow onion, diced
1 Cup celery, diced
3/4 Cup carrot, finely diced
4 Tbsp canola oil
2 Cup corn kernels (canned)
1 Tbsp blackening seasoning
2 15-ounce can stewed tomatoes (diced or whole)
8 Cups organic (free range) chicken broth
1 1/2 Crawdad tail meat
Valentina (Mexican hot sauce), salt and pepper to taste
Sprigs of fresh mint thinly sliced


DIRECTIONS

In a medium stock pot saute the onion, celery and carrots with canola oil over medium heat until the vegetables become softened.

Add the blackening seasoning, corn and tomatoes. Stir and let simmer for 15 to 20 minutes or until tomatoes cook down (if using whole tomatoes, this may take a little longer).

Add the Crawdad tail meat and organic chicken (free range) broth. Simmer for about 30 minutes until the Crawdad tail meat is cooked but still firm, stirring occasionally.

Valentina (Mexican hot sauce) to taste and adjust seasonings, adding pepper and salt as needed. Just before serving add thinly sliced fresh mint to the top of soup and serve with rice and over warmed garlic bread.

[SeaRay]

You need to email your recipe to the address G gave in his post.Here it is: [email protected]
It does not have to be a crappie recipe.

["G"]

Any recipe does not have to be fish. But we already have enough for the book at the book is being published at this time , but you can still send recipes to that email address who knows if we get enough we might have volume two in a year or so.