Printable View
Fleshed my Fav O Rite swamp Tuesday. The Atchafalaya Spillway By U Sorrell area.
Conditions were perfect. Water was still low and muddy. Blue sky and da wind wuz nice and brisk out da north. Good thing about da swamp u cah dodge da wind. :big grin
Caught a shoe pick. Long time. Not dat I miss catchin them. Big goo for PPG. Momma gon a have a settle for da bass. No cats dis trip.
All feesh caught tightline with da black n chartreuse tube. Most a few feet off stumps in 2 to 4 feet of water
Nice pic of shoe pic and two shoes. Good looking bass also I hope the Missus is happy. Some nice slabs in there and a goo for the Thanksgiving gumbo.
PPG
Bet that grinner was a REAL pull on a jig pole
Sent from my iPhone using Crappie.com
JR if what do you do with your Gou! I catch some at lake verret and was wondering how you prepare them
Nice catch JR!
I have only tried them fried up but I hear they make a great Couvion (Sp)Quote:
Originally Posted by Bayou Boy
Nice mixed bag
Cook em just like red fish. On the half shell or in a court-bouillon.Quote:
Originally Posted by Bayou Boy
HTH
Ingredients:
1 (5-to-6 pound) gaspergoo, dressed, with head on
3 quarts water
1 tablespoon salt
1 cup vegetable oil
1 cup flour
2 cups onions, chopped
1 cup bell pepper, chopped
3 stalks celery, chopped
2 10-ounce cans Ro-Tel tomatoes
Salt and cayenne pepper, to taste
1 lemon, thinly sliced
1/2 cup parsley, chopped
4 hardboiled egg yolks, pushed though a, fine-mesh sieve
Steamed rice
Directions:
Remove the head from the fish and cut fish into slices about 3 inches wide. Place fish head and fish in a medium pot, cover with water, add salt and bring to a boil. Reduce heat and simmer for 1 hour. Strain and reserve stock. Remove skin and bones from fish. Reserve fish. In a large, heavy pot over medium heat, combine oil and flour and cook, stirring constantly, until roux is dark brown. Add onions, bell pepper, celery and tomatoes. Cook, stirring often, over medium-low heat until vegetables are very wilted, about 20 minutes. Begin adding stock, 2 cups at a time, stirring between each addition, until the courtbouillon is soupy (8 to 10 cups stock total). Season with salt and cayenne and simmer for 20 minutes. Add the reserved gaspergoo and cook until the fish is heated through. Serve the soup in deep bowls over steamed rice. Top each serving with a slice of lemon, and sprinkle with parsley and sieved egg yolks.
Cook em just like red fish. On the half shell or in a court-bouillon.Quote:
Originally Posted by Bayou Boy
HTH
Ingredients:
1 (5-to-6 pound) gaspergoo, dressed, with head on
3 quarts water
1 tablespoon salt
1 cup vegetable oil
1 cup flour
2 cups onions, chopped
1 cup bell pepper, chopped
3 stalks celery, chopped
2 10-ounce cans Ro-Tel tomatoes
Salt and cayenne pepper, to taste
1 lemon, thinly sliced
1/2 cup parsley, chopped
4 hardboiled egg yolks, pushed though a, fine-mesh sieve
Steamed rice
Directions:
Remove the head from the fish and cut fish into slices about 3 inches wide. Place fish head and fish in a medium pot, cover with water, add salt and bring to a boil. Reduce heat and simmer for 1 hour. Strain and reserve stock. Remove skin and bones from fish. Reserve fish. In a large, heavy pot over medium heat, combine oil and flour and cook, stirring constantly, until roux is dark brown. Add onions, bell pepper, celery and tomatoes. Cook, stirring often, over medium-low heat until vegetables are very wilted, about 20 minutes. Begin adding stock, 2 cups at a time, stirring between each addition, until the courtbouillon is soupy (8 to 10 cups stock total). Season with salt and cayenne and simmer for 20 minutes. Add the reserved gaspergoo and cook until the fish is heated through. Serve the soup in deep bowls over steamed rice. Top each serving with a slice of lemon, and sprinkle with parsley and sieved egg yolks.
Thanks for the recipe. Will definitely give it a try on the half shell. I had eaten years ago in a gravy. A friend of my dads had cook some in a red gravy.
Now I'm fishing for Goo, I catch plenty during "crankin season" I'll have to try your recipe. Biggest ones come from Ole River 4 - 6 lbs and can tangle some lines.