Author Topic: Creolli (made by Piscolli)  (Read 1280 times)

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Piscolli

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Creolli (made by Piscolli)
« on: December 19, 2010, 06:32 PM »
2 tablespoons of butter
2 tablespoons of minced garlic
2 tablespoon of Worcestershire 
1 cup of chopped yellow onion
1 cup of chopped celery
2 cups of chopped green pepper
23 ounces of tomato sauce (1 15oz and 1 8 oz can)
2 tablespoons of fresh crushed black pepper
1 ˝ tablespoons of sea salt
2 tablespoons of Arizona Gun Slinger hot sauce
12 big ass Crappie fillets (cut into big ass chunks, like 3rds)
6 servings of white rice
Cornbread
Something killer to drink

In a large pot melt the butter. Next add garlic, 1 tablespoon of Worcestershire, onion, celery and green pepper. Sauté until the vegetables are soft (I said sauté). Then add tomato sauce, crushed black pepper, sea salt, gun slinger and 1 tablespoon of Worcestershire and bring to a boil. Once it’s boiling reduce the heat, add the Crappie, cover and let simmer on low heat until the fish turns completely white. Stir easy as the fish will easily break down into very small pieces, and son, you don’t want that. Serve over white rice with corn bread on the side and a fat drink. I would also highly recommend serving this dish without the white rice but with jambalaya on the side instead. Enjoy! 

Offline cousinlll

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Re: Creolli (made by Piscolli)
« Reply #1 on: December 20, 2010, 12:04 PM »
Word.......