Thread: Another Box Of Chocolate @ Disney

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


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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!

Originally Posted by Bayou Boy

JR if what do you do with your Gou! I catch some at lake verret and was wondering how you prepare them

I have only tried them fried up but I hear they make a great Couvion (Sp)

Nice mixed bag

Originally Posted by Bayou Boy

JR if what do you do with your Gou! I catch some at lake verret and was wondering how you prepare them

Cook em just like red fish. On the half shell or in a court-bouillon.

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.

Originally Posted by Bayou Boy

JR if what do you do with your Gou! I catch some at lake verret and was wondering how you prepare them

Cook em just like red fish. On the half shell or in a court-bouillon.

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.