Gaspergou / Freshwater Drum

I have 4 nice filets i'm gonna cook. I always have cooked them in a coubillion type of gravy. Last year while fishing Henderson, a nice couple talked to me about how good it was in a "brown" gravy. I said i know you can't brown the filets, how you get the gravy brown? The woman said "you just brown dem onions and peppers for a really long time, den put da fish in" My coworker from avoyelles parish says he has an uncle that cooks it the same way, and it is delicious, but he couldn't provide me any details....
Does anybody have any insight on how to cook a gou gravy? I would also be interested in different variations of gou coubillion or other techniques, especially old recipes...Thanks!

GF

ate mine fried...tasted like............no, not chicken....fried fish.

GONFISHIN, this is my suggestion and I think you will be happy with the outcome if you give it a try. I know it is not wise to brown the filets but I have found that if you lightly fry them in a little vegetable oil or oil of your choice, and then pull them out of the pot and put them aside, you will be able to create a little stock for your gravy. You can also cut the goo into steaks and that works well too but be aware of bones. Now the next step is to step is to sautee your onions, bellpeppers, garlic, and whatever else you want to throw in. You can keep as much of the oil as you want or toss some of it out. You obviously need some oil to effectively create your gravy and finding the consistency is something that comes with experience. I will give you this advice about your onions, bellpeppers, and garlic. Don't be scared to use an abundance of them. The more you use the more you can cook it down and the more you cook it down the browner the gravy. Add only a little water at a time and let it cook down until it's almost burning. This is another technique that takes practice but you should be able to get it done fairly easily. When it is starting to stick a little add a little water and scrape the bottom. Repeat this process many times and each time your gravy will darken and thicken. If you are not getting the darkness that you want you can always use a little kitchen bouquet to boost color. Once you get the hang of it, you won't need kitchen bouquet anymore. Another tip I might add is that you want to cook this in a cast iron pot. The distribution of heat will allow you to brown the gravy easier. Once your gravy is to your liking, go ahead and add your fish. Just as when you are cooking a courtbouilion, don't stir much because fish will break up. You can shake it up by picking the pot up and shifting it side to side. As always season to taste. I always recommend going easy on seasoning until after you add the fish. The only time I add seasoning is when I am browning my seasoning mix. Paprika always adds a nice color. A seasoning I have recently found that has enhanced my meals is called Old Bay seasoning. It really goes well with seafood dishes and gives the flavor of my grandparents dishes. Hope this helps .

Thanks for the details Coach! I will try this and post pics of the steps i go through, and critique the outcome...I really appreciate it! Any other suggestions?

The only suggestion I really have is not to get frustrated the first time you go through the process. It took me a great deal of time to get this down. Of course the instructions I gave you were a culmination of all of my learning through the years so I have kind of put in the leg work for you. I used to just cover my meat or fish in water and cook it down into oblivion LOL. One day I was asking an elderly person how they get their gravy so perfect and this was the advice they gave me. The more practice you get the better it will be. I have gotten to the point where I can actually smell the consistency and sticking of my onions, bellpeppers, and garlic. Just add small amounts of water (approximately 1 cup) at a time and cook down. Make sure to repeat that process several times to thicken and darken the gravy. Like I said if you aren't getting it dark enough, you can always add kitchen bouquet to darken. One other thing some people do is put in a can of Cream of Celery to thicken it up quite a bit more. I have kind of gone away from it because of the sodium levels. Like I said don't be frustrated your first time. Each time will only get better. If you follow this though, I really think you will nail it. Good luck and don't hesitate to ask if you need anything else...Coach

Cal I have a relative who cooks fish in a brown gravy, more of less a stew. She makes a roux, adds all the vegetable ingredients and then add the water and simmer for a good while. When it's all done she checks for seasonings and adjust. Then she add the fish in large chunks to the stew and let it cook for around 15 to 25 minutes just to the point where the fish will flake. Do not stir!!! Put a big helping of rice on your plate and spoon some gravy on it. Carefully remove as much fish as you want and chow down. How does it taste, I don't know, I've never tried it.
"gene"

G.F.,
I'll be working in port Allen tomorrow...what time will that gravy be ready?

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Originally Posted by coachjfaulk

...cook it down into oblivion LOL.

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I would guess so, what's wrong with you fellas? Just teasing :)

Absolutely PawPaw, a roux would be a great addition to the process I have given. Of course as you said it really becomes a stew and is personal preference on what exactly you are looking to make.

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Originally Posted by Sac-a-lait D.A.

G.F.,
I'll be working in port Allen tomorrow...what time will that gravy be ready?

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It will be done here in about 20 minutes...but I will be working the morning in port allen too, wanna grab lunch together?

How did it come out?

It came out totally delicious! It took about three hours start to finish...I mean, maybe the best fish gravy I've ever eaten!....seriously....Attachment 187271Attachment 187272Attachment 187273Attachment 187274Attachment 187275Attachment 187276Attachment 187277Attachment 187278Attachment 187279Attachment 187280Attachment 187281Attachment 187282Attachment 187283Attachment 187284

WOW, you NAILED IT!!! Man, it took me a lot of practice to learn to do that and you nail it the first time. Not to mention you have the peas to go along with it. That's what I call a perfect meal. Great job!!!

Thanks! I couldn't have done it without a good coach! It is going to be difficult for me to ever turn a gou loose again...lol

Absolutely, I used to never eat gou because people would always throw them back so I thought they weren't good. My grandfather told me I was crazy and cooked it in a brown gravy with some gar balls (like a meat ball but made with bread crumbs and fish), and I fell in love with it. I saw on your profile you fish in Henderson, where do you catch your gou? I've had several roll up on me but I can't seem to catch them.

You start with a goo-roux!!!!

Great GF, you've done it now. Now there won't be any goo left for PPG.:biggrin

Coach,
I happened to pick up those two tight lining a jig in bayou pigeon...I don't really have a spot, it seems like I ve caught quite a few on railroad pilings in bigeux fishing shiners deep, and some in bayou fordoche on shiners too. When I was a kid, my grandparents would take me up the west levee to the spot where the big twin pipelines cross on top of the levee. When the water was red a running, we would catch a lot on crawfish or grass shrimp in bayou amy right there....

Never cooked them in a gravy but I've used them in coubillion and fried them. Filet the 3/4 to 1# fish and fry; not bad if your fish hungry and you eat it hot.

Thanks Cal, I live only a couple of minutes from Bayou Amy so I will definitely hit that up. Haven't fished it too much but gonna give it a try

Master Chef Cal, you make those Goo look good.
"gene'

I tell you what...Goo "JERKY" ain't too bad either