Took some time off yesterday and spent it with my son. We took care of the dogs and hit the river early to check bank poles and trots that I put out the night before. The water on the river we were running has really dropped during the last week. We had alot of flooding this spring, so there is alot of debris and logs in the river.

You can see the sandbar in the center of the photo. A week ago it was a foot under water.




Downed trees from spring flooding.


We got a couple of nice channel cats for dinner.


Surprise Northern Pike grabbed a live bluegill on a bank pole.


A few guys had suggested trying out "red gravy" with the cats. So, I found some recipes online for courtboullion. My son and I went off to the market and bought up the ingredients. While there we noticed they had just gotten in some andouille sausage. We picked up some and a loaf of french bread. Split and fried the sausage and made sandwiches with the french bread while we cooked the courtboullion.

We started the courtboullion at about 11am. We had work to do with the dogs so we got that done in the afternoon. After feeding dogs and washing up for dinner, we added the catfish to cook for about 20 minutes, and sat down to eat about 8pm. So basicly the courtboullion had been simmering for about 9 hours.

Now I know why you guys are always talking about red gravy!! Unbelievable!! Made some rice, spooned it in a bowl, catfish on top, with several ladels of red gravy, and topped with some fresh chopped parsley and green onions.

That is some great eats right there! Both of us had sweat on our foreheads but that didn't slow us down one bit!


Today for lunch I fried up some flathead belly meat rolled in (1/3 Andys red 1/3 Zaterands 1/3 instant mash potato flakes), with some of the leftover courtboullion as a dipping sauce. The boys eating it so fast out of the pan that it was burning their tounges!

Anyway, thought you might enjoy. And, wanted to thank you guys for pointing me towards the red gravy. That is why I enjoy this site so much, people helping others; even if they are yankees!!!

RICE??? I didnt think they had rice that far north lol!! Looks real good.

It's always good to see kids wantin to spend time doin things like dat wit der ole man. Dat what it's all bout right der.

Glad you enjoyed dat meal.





Now don't go tellin all dem other yanks about our it.

dar river looks like a fun ride.. sweet gravy too

Good stuff Myboy!

cool deal dem otters are a trip

Post up the details on the gravy recipe ?

Hard to believe ya'll are in long sleeves and gloves - it's still
100 in the shade down here....

I think I have some time this morning to post up how I cooked it.....



It has really been cooling off at night. A few nights in the upper 40's. That is about to change though. Supposed to be 95 by Sunday.

I don't remember the exact amounts on everything, but here it goes.

Cleaned my channel cats that morning and cut out lateral lines and all fat (yellow looking meat) along the back. Cut into pieces about 3 inches long. Soaked filets in salt water in fridge. An hour before adding fish to courtboullion I dumped out water patted dry and sprinkled a little creole seasoning on filets.

I started sweating some celery (4 stalks), vadalia onions (1), garlic (1 head we like garlic!), jalapenos (2) and red and yellow bell peppers (about 2/3rds of each). Added some fresh thyme and basil from the garden. While doing this took 1/3 cup peanut oil, and same amount of flour and started the roux.

Ok, once veggies and roux were done I put the veggies in the roux and stirred. Put in a big can of crushed tomatoes, one small can of tomato sauce, and 4 cups of seafood stock. Added some Old Bay seasoning, creole seasoning and some cayenne pepper. I think I added a couple of splashes worchesteshire sauce and a little Tobasco at this point. Simmered for about 9 hours.

Added juice of 1/2 a lemon. Took my filets cooked in peanut oil a couple of minutes on both sides over medium high heat until slightly browned but not cooked through. Added meat to pot and let simmer for about 30 minutes or so.

Scooped some rice in a bowl, then filets, then a couple of ladels of gravy on top. Sprinkled some fresh minced parsley and green onions on top.

I believe I got that right from memory. I did write it down because we liked it so much. Any suggestions for the next time I make it?

Also we only added the amount of fish that we would eat that night. We have plenty of gravy left and figured we could cook up some more tonight or tomorrow night.

Once this weather breaks in a day or two we are going to go out set a few crawfish traps, get some frogs, another catfish and try it with all 3 in the pot. How does that sound?