Gaspergou (Goo) Etouffée (Etoufée)
Ingredients
- 6 lbs goo fish, cut in large pieces
- 1/4 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 3 tsp vegetable oil
- 2 cloves 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 (15 oz) cans tomato sauce
Step-by-Step Instructions
- Select a large, heavy pot with handles that you can handle well enough to shake, as you never stir the fish while it’s cooking.
- Rub the pieces of fish with a mixture of salt, black pepper and cayenne pepper. You can use Tony Chachere’s Creole seasoning in place of the salt, black pepper and cayenne. Pour the oil in the unheated pot. Arrange half of the fish on the bottom.
- Mix the chopped vegetables (bell pepper, celery, green onions, garlic, and parsley) and sprinkle half over the fish. Sprinkle 1 tablespoon of flour over the vegetables, then add half of the tomato sauce. Repeat layers with remaining fish, vegetables, flour, and tomato sauce. Add the lemon slices and 1/4 cup water.
- Set pot over low heat and cook slowly for one hour or until fish is tender and flakes easily.
- 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. Serve over Cajun rice or with crusty French bread.
Common Problems and Solutions
Q: Why can't I stir the fish while cooking?
A: Gaspergou has delicate flesh that breaks apart easily when stirred. Shaking the pot gently moves the contents without breaking up the fish pieces, keeping your étouffée presentable rather than turning it into fish hash.
Q: Can I use other fish if I can't find gaspergou?
A: Yes, use any firm white fish that holds up to gentle simmering—catfish, drum, or sheepshead all work well. Avoid delicate fish like flounder that will fall apart completely.
Q: How do I know when the fish is done?
A: The fish should flake easily when tested with a fork and be opaque throughout, usually after about an hour of gentle simmering. If the pieces are very thick, it may take a bit longer.
Tips and Techniques
Use a heavy-bottomed pot to prevent hot spots that can cause sticking. When shaking the pot, use a gentle side-to-side motion rather than vigorous shaking—you want to redistribute the liquid and prevent sticking without breaking up the fish.
Ingredient Substitutions
- gaspergou (goo fish): catfish, drum, or other firm white fish
- Tony Chachere's Creole seasoning: homemade blend of salt, black pepper, cayenne, garlic powder, and paprika
- tomato sauce: crushed tomatoes or tomato purée
Equipment Needed
- large heavy-bottomed pot with handles (Dutch oven works well)
- sharp knife for cutting fish and vegetables
Historical Context
Gaspergou (freshwater drum) has long been popular in Cajun country as an abundant freshwater fish, though it’s often overlooked by sport fishermen. Old-timers know it makes excellent eating when prepared properly in traditional dishes like this étouffée.
