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BERNIE255
MMT 1000 Club
Joined: Sun Jun 16, 2013 4:43 pm
Posts: 1381
Location: Avoyelles Parish/ Marksville LA
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 Choupique Boullets!! Had the chance to cook some choupique balls, imo taste way better than garfish
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| Wed May 11, 2016 3:59 pm |
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btmannin
MMT 1000 Club
Joined: Tue Jan 15, 2013 5:25 pm
Posts: 1723
Location: Oxford/Jackson ms
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Re: Choupique Boullets!! Dayum that looks good! What time is dinner?
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1436 tin can shoved by a 16 GDLT
16.5x48 running like hell from a built 40 merc
Well they call me king turd up here on shit mountain, but if you want it you can have the crown.
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| Wed May 11, 2016 4:38 pm |
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BERNIE255
MMT 1000 Club
Joined: Sun Jun 16, 2013 4:43 pm
Posts: 1381
Location: Avoyelles Parish/ Marksville LA
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Re: Choupique Boullets!! I don't think there's any left, haha
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| Wed May 11, 2016 7:35 pm |
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Pas Tout La
MMT Pro Member
Joined: Tue Jul 30, 2013 2:32 pm
Posts: 254
Location: Lafayette, La
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Re: Choupique Boullets!! Damn son! You have a recipe for the balls?
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| Wed May 11, 2016 9:34 pm |
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BERNIE255
MMT 1000 Club
Joined: Sun Jun 16, 2013 4:43 pm
Posts: 1381
Location: Avoyelles Parish/ Marksville LA
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Re: Choupique Boullets!! No recipe, i just make them how i was taught. Most of the time i let the fish sit for a day or 2 on ice to make sure the meat is really mushy.
I mix the meat with tonys, garlic powder, salt, pepper, half onion(finely minced), and breadcrumbs.
I roll them into balls and dredge them in flour seasoned with tonies and garlic.
Fry them in a black pot with just enough grease to cover the bottom.
After they are fried take them out and add flour to the remaining grease in the pot and make your roux.
Wen the roux is done i add 2 onions, 1 big bell pepper, 2 stalks of celery, minced garlic, shallots, and parsley.
Ad just a little bit of water to deglaze the pot and keep the roux from burning.
Stir constantly to keep from sticking and add about 4-8 cups of water. Turn on high and stir to make sure the roux is not clumpy.
Season with tonies and garlic to your taste then add the balls. Let it simmer until the gravy is to the thickness you desire and add a lot of green onions during the simmering process.
Sorry if they are vague directions but i never go by a recipe for gravys, ettoufes etc.
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| Thu May 12, 2016 11:01 am |
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MaXXis85
MMT Elite Member
Joined: Wed Jan 14, 2009 7:23 am
Posts: 6233
Location: Tarkington, TX
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Re: Choupique Boullets!! That's how most people in this area cook Bernie. I'm headed to your neck of the woods this weekend. Headed to Larto
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Bayou Surface Drive
337-351-0362
Tarkington, TX 77327
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| Thu May 12, 2016 2:01 pm |
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BERNIE255
MMT 1000 Club
Joined: Sun Jun 16, 2013 4:43 pm
Posts: 1381
Location: Avoyelles Parish/ Marksville LA
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Re: Choupique Boullets!! Stop in Mansura at the Cochon de lait festival!
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| Thu May 12, 2016 2:34 pm |
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MaXXis85
MMT Elite Member
Joined: Wed Jan 14, 2009 7:23 am
Posts: 6233
Location: Tarkington, TX
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Re: Choupique Boullets!!
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Bayou Surface Drive
337-351-0362
Tarkington, TX 77327
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| Thu May 12, 2016 2:36 pm |
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BERNIE255
MMT 1000 Club
Joined: Sun Jun 16, 2013 4:43 pm
Posts: 1381
Location: Avoyelles Parish/ Marksville LA
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Re: Choupique Boullets!! Herd people were tearing up the bull bream and barfish/ stripped bass in larto
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| Thu May 12, 2016 2:56 pm |
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RootSumn
MMT 1000 Club
Joined: Thu Jan 13, 2011 11:55 am
Posts: 1126
Location: Hawthorne, Fl
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Re: Choupique Boullets!!
Tore'm up yesterday morning at my lease.
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1654 Grizzly
'13 35 GDSD
"You should be more concerned with watching football than making chit fall out the sky!!!"
- My Wife
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| Sun May 15, 2016 5:36 pm |
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