Bluegill - Big Bluegill

Do you love big bluegill?

I was wondering if any members of this group are of Cajun origin!

They are some of my favorite people and I got to live in South Louisiana back in my younger days and all of neighbors were all Cajuns. They really knew how to cook fish, shrimp,crab,etc.

So I thought if any members are of that origin, that they might have a few recipes that they might share with the group!

One of my favorite Cajun meals is where you take a nice " Slab" crappie( Sac-u-lait) and scale it , remove the head and innards. Then mix up a mixture of mustard and Louisiana Hot Sauce, a few drops of Tabasco Sauce, and rub this mixture all over the crappie which has already been salt and peppered !Next roll this crappie in yellow cornmeal. Then put this crappie into hot peanut oil either in a Dutch Oven or Deep Fryer and when that crappie comes floating to the top of the grease,scoop it out because it is ready! Bluegill also are great like this!!

Anyway join right in and add your thought`s or recipes!

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Sam, I'm not a true Cajun but I grew up down there and it's in my blood. I do the shrimp  and crawfish boils  and I make a mean red beans and rice, I do some creole but my wife makes a great etouffee  . I cook bluegill both Southern style and sometimes with a tempura batter, both are excellent. Come on down and we will cook something  LOFR

LOFR,

 All of that good food is great! You are certainly lucky to have a wife that makes a great etouffee!

Now red beans and rice is another "animal"!! My mother was a great cook during her lifetime on this earth, and red beans and rice was one of her great meals that we boys and my daddy used to " pig out"!

LOFR are you still working or retired?

Thanks again for the invitation to come down! I will probably take you up on that!!

I don't consider myself a Cajun but having grown up in South Louisiana around great food and good cooks I picked up alot........I cook it all now........love all seafood and have too many favorites to list them..........I've boiled crawfish twice this Summer thanks to good friends that have a farm here in North Carolina.......BBQ'd fresh white shrimp from the sound last night.......will make shrimp Po Boys later this week........blackened some channel cats a few weeks back...........grilled "cherrystone" clams the 4th and it goes on and on........I make "cajun popcorn" with crawfish once they're too tough to peel........this is the crawfish equivalent to fried shrimp........it's all good........ 

Jeffery,

All of those dishes sound great!Man! Those BBQ`d shrimp really make me 'homesick"!! During my college years at Louisiana Tech I had a buddy that was from Weeks Island,La. which is really " South Louisiana"!! He and and his wife would go home on a long weekend and come back mid afternoon on Sunday and start preparing the fresh shrimp that they brought back! He would start from scratch concocting his shrimp boil spices! He would invite my wife and I to come down to their place for boiled shrimp and BBQ`d shrimp that evening! The next evening we would be invited to come down for a treat of " Butterflied" shrimp!!

And that blackened channel cat would definitely get my attention!

 

    Did some crabbing Friday  7/24  --- 12 dozen  (Louisiana recreational limit).   

    Boiled  em  and  had leftovers for the freezer for gumbo & stews.

    3  yr  old  g'daughter  checking  em  out.     

                   

    

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Well wag those crabs look yummy! Looks like your grand daughter is up to the task of helping out to cook those crabs!

When I lived in south Louisiana many moons ago my daddy was working offshore with a company known at that time as the United Gas Pipeline Company. This company was working in some type of agreement with Brown & Root.

my daddy and mother had rented a house in Houma, La. Our land lord and land lady were true Cajuns! They had the family name of Theriot. Mr Theriot had his on commercial shrimp boat and when he would come in off of one of his trips from the gulf we would have a feast! his wife would come over to our house and notified that her husband had just contacted her from out in the gulf and he would be arriving mid afternoon. Mrs. Theriot would then start a big fire underneath  a large black cauldron full of water. She would then go and pick her husband up off of his boat and they would come back with all of these fresh crabs, shrimp, oysters. Man!Talk about a feast! Of course we were quickly educated on how to cook crab and how to eat them! Great people!!

Sam;; are you going to tell about the time;; you got a bunch of LIZZARDS!!  and your GRANDMOM cooked them for you??  LOLOLO

Yeah Carl!

I will get around to telling that story ,but may try to place it under " The Boogiemans Honey Hole"!!

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