Oh man, for you all that like Cajun food, you need to check this out. I did not make a "from scratch" roux this time, but instead used a product that you can find at any grocery store. Let me say this was some fun fishing and some fun eattin! Hope ya'll enjoy!

Looks great Chris! WTG!

Enjoyed the video. Mighty Fine!

Thank you @Banker-A;waus Fishing and @Pop r. I appreciate the time you took to not only watch, but come back and comment. Have a blessed week!

You may be required to add an x to the spelling of your last name !

Good Cajun cuisine .

that looks good enough to eat

I have been substituting pan seared crappie fillets for lump crabmeat in my Gumbo. Lump crab is about $30 per lb at my local brookshires,
a lb of crappie fillets are either free or several hundred dollars , depending on how you figure
I pan sear the crappie in olive oil and Cajun seasoning, let cool and break into small pieces, add to the gumbo in the last 15 minutes of simmer.

good eats

MO

when paul prudhomme invented the blackened redfish recipe, it almost depleted the redfish population in louisiana it was so popular.
good stuff brother!!!

Most people don't know that blackened Spec trout is way better than redfish, and blackened flounder is way better than spec trout.

Mo

Just the video made me hungry, then Mo had to put his in. Now I am really hungry. We had a guy at work that would make Gumbo and Crawfish Étouffée and it was some of the best I have ever eaten. I watched him cook the rice and still can't get it just like he did.
Good looking dish Asleep.

Just reading all the comments and thank you all. @Mo I used to do that as well and it works. I do not do seafood gumbo often, but when I do it is for my non-profit org where I am feeding wounded warriors so I make a chicken and sausage and a separate seafood gumbo. We catch the crabs right off the dock so we have crab meat and do not have to substitute, but you are correct it works well. I appreciate the comments all.

Youtube Comment sent

Would!