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Thread: Another Box Of Chocolate @ Disney

  1. #1
    Join Date
    Mar 2009
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    Default Another Box Of Chocolate @ Disney

    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
    Attached Images Attached Images   
    Ephesians 1:13

  2. #2
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    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
    From the bayou,
    PawPaw Gene
    Likes Redge LIKED above post

  3. #3
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    Jun 2012
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    Bet that grinner was a REAL pull on a jig pole


    Sent from my iPhone using Crappie.com

  4. #4
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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

  5. #5
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    Nice catch JR!
    Dwyane
    The only place where success comes before work is in the dictionary!

    SMILE- A curve that can set a lot of things straight!

  6. #6
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    Quote Originally Posted by Bayou Boy View Post
    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)
    Dwyane
    The only place where success comes before work is in the dictionary!

    SMILE- A curve that can set a lot of things straight!

  7. #7
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    Nice mixed bag
    The love for fishing is one of the best gifts you can pass along

  8. #8
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    Quote Originally Posted by Bayou Boy View Post
    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.
    Ephesians 1:13
    Likes shadow LIKED above post

  9. #9
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    Quote Originally Posted by Bayou Boy View Post
    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.
    Ephesians 1:13

  10. #10
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    Dec 2007
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    Thibodaux,La.
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    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.

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