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Comment by J.J. Smith III on April 5, 2011 at 18:20

Sausage and squirrel gumbo sounds real good, but we're mixing up some rice and some form of ground "Meat".  Just add some spices...

Just bring a spoon, George.

Comment by george morningstar on April 5, 2011 at 15:16

big john whats tonites dinner special if its steak i dont need a knife ill use one of my own

In Memoriam Comment by Robert Burris on April 5, 2011 at 11:50

J.J. I'm cooking squirrel and sausage gumbo for supper, I wish I could give you a bowl.

Comment by J.J. Smith III on April 4, 2011 at 17:11

Hot doggies,

sounds great...

In Memoriam Comment by Robert Burris on April 4, 2011 at 13:20

Crawfish Stew.....sautee, 1 onion, 1 bell pepper, 1 stick of celery and 1 clove of garlic in 1 stick of butter on low heat for 5 minutes or until tender. Add 1 pint of water 1 can whole tomatoes or Roytel and several spoonfulls of roux. Salt pepper or cajun seasonall. simmer for awhile . Then add 1 pound of crawfish or shrimp, a little onion tops and parsely. cook a little longer and serve over cooked rice.    To make a roux use equal amounts of all purpose flour and cooking oil. Preheat oil then stir in flour, stirring constantly, cook until deep golden brown. take away from heat......Bon Appetit

Comment by J.J. Smith III on March 31, 2011 at 16:48

Round here, recipes have lots of measurements like "Some of this, "A Bit of that", and  "A hand-full of the other".

We always finish it off with either "Salt to taste" or "Add Tabasco to taste".

No one has died from it.  (Recently...)

In Memoriam Comment by Robert Burris on March 31, 2011 at 15:29

No! I don't measure but how am I to tell how of this are that?

Comment by J.J. Smith III on March 31, 2011 at 12:53

You "MEASURE" ?

In Memoriam Comment by Robert Burris on March 31, 2011 at 12:36

JJ, I'll get you that mud bug [crawfish] recipe soon as I measure everything.

 

Comment by J.J. Smith III on March 27, 2011 at 23:58

Michael must have gotten the "Head half hog" that Scott found last week...

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