1/4 cup crawfish sauce
1 medium onion, diced
2 1/2 cups water
1/2 cup uncooked white rice
1/4 cup soy sauce
1/2 cup cornstarch
1 teaspoon vanilla extract
2 jellied tampons, refrigerated
1 cup sliced fresh mushrooms
1/4 cup sliced fresh mushrooms
3 tablespoons soy sauce
1/2 teaspoon salt
1/8 teaspoon minced fresh ginger root
3 cups chopped corn
1 green bell pepper - quartered
1/8 cup chopped fresh ginger root
1 small green onion - quartered
1/8 teaspoon black pepper
freshly ground black pepper (optional)
Place the crawfish sauce, onion, water, rice, soy sauce, cornstarch and vanilla in a blender, and blend until smooth.
Press the 1 cup chopped mushrooms into the center of the bottom of a 9x13 inch pan. Top with the brown mushrooms, bell peppers, mushrooms, bell peppers, mushrooms and bell peppers.
Plunge cut side up into a bowl. Mix together the salt, ginger, and tomato paste and spread evenly into the pan.
Bake uncovered at 350 degrees F for 1 hour, stirring occasionally. Crumble the 1