|
|
Gaspergou (Goo) Etouffee (Etoufee)Main Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by MawMaw forTL
on Monday, March 22, 2004
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
|
a fish stew made with the goo fish......The goo fish is the nickname for a freshwater drum; known as a gaspergou or sheepshead? In S LA, most people use the term "sheepshead" to describe a saltwater drum with big teeth and striped sides. The freshwater drum fish is a gaspergou. Farther up the Mississippi, the two names are interchangable, but they're usually referring to two distinct fishes. And you definitely don't catch them in the same places (fresh vs salt/brackish water).
I think the saltwater version is the superior fish, tastewise. They're all related to buffalofish, carp, and croaker, too. All make peculiar thrumming/drumming/thumping noises, hence the name drum.
|
| |
| Ingredients |
| 6 pounds goo fish cut in large pieces |
1/4 cup water |
| 1 tsp each salt*, black pepper*, cayenne pepper* |
3 tsp vegetable Lou Anna oil |
| 2 pods garlic minced |
1 bunch parsley chopped |
| 1 large bell pepper chopped |
2 tbsp flour |
| 3 stalks celery chopped |
2 lemon slices |
| 1 large bunch green onions chopped |
1 1/2 cans tomato sauce |
| **Demi Note** You can use Tony Chachere's Creole seasoning in place of the salt, black pepper and cayenne |
| |
| | | Directions | Select a large heavy pot with handles that you can handle well enough to shake, as you never stir the fish while it is cooking.
Rub the pieces of fish with a mixture of salt, black pepper and cayenne pepper. Put oil in the unheated pot. Arrange half of the fish on the bottom.
Mix the chopped vegetables and sprinkle half over fish. Sprinkle 1 tablespoon of flour over the vegetables and half of the tomato sauce and then repeat layers. Add the lemon and 1/4 cup water.
Place pot over low flame (heat) and cook slowly for one hour or until fish is tender.
Shake pot often to keep from sticking. Never stir as this
will break up the fish.
When tender, taste for seasoning and add more if necessary.
Recommended Sides you'd eat it over rice & I'd add cole slaw or green salad with it. Oh & Garlic bread to sop up the gravy that the rice doesn't get .......................It does not get much better
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
