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Up your Gravy Game:

In this episode, Marissa works with Jimmy Babin, Creative Cajun Cooking, to nail down the perfect recipes for Roast and Gravy, whether you're cooking on top of the stove, in a slow cooker, or in an Instant Pot style electric pressure cooker. The amounts of water differ slightly for each appliance, but Jimmy's Magic Mixes make it easy. Below, Jimmy walks you through the featured recipes. You can also watch the entire episode, where we discuss the ups and downs of creating a new Cajun product for the marketplace.




Things we like to do when the temperature drops in South Louisiana: find the winter inshore fishing spots to catch beautiful redfish, and make rice and gravy for supper. In this episode, Capt. Chad Billiot, The Marsh Rat, takes Franklin and Sean out to Catfish Lake and the surrounding marshes to sight fish in inches of water. There's definitely an art to catching these skittish fish and the Marsh Rat is amazing at it!
Then, we head to the kitchen where Marissa makes the ultimate Cajun comfort food - a traditional Crawfish Bisque.  Not the chowder version, but the dark roux version with stuffed heads. Oh, yeah.
For a trip like this, call Capt. Chad Billiot, (985) 637-5058, www.themarshrat.com
Recipe: Traditional Crawfish Bisque


Capt. Brent Roy, Venice Charters, and Capt. Larry Averitt, LA Charters, take us out of Venice Marina for a little scouting trip. Sean Turner catches a giant red on his first cast, and the guys rev him for a while about his "jinx." Then, they start catching bass on every cast, even with Sean's jinx! Always a good time, fishing in Venice! For a trip like this, call Capt. Brent Roy:  www.VeniceCharters.com



First, we go out fishing with Capt. Ed Williams of St. Bernard Charters and catch over 100 speckled trout. With us are The Bug Man, Paul Salvant, Craig St. Pierre (DeLaune's Supermarket), Chandler St. Pierre, and Braeden St. Pierre. The guys loved fishing Breton Sound, hauling in trout after trout. For a trip like this: (504) 913-0394, www.FishStBernard.com.

Then, The Bug Man takes us to his kitchen for tailgate foods, including Fried Fish Tacos with those speckled trout he caught. We also fry boudin balls. make a Shrimp & Sausage Jambalaya, Paul's Deviled Eggs, a BugManTini and more!

Bug Man's Shrimp & Sausage Jambalaya
Deviled Eggs
Beans & Greens Soup
Speckled Trout Tacos

Summer fishing with The Marsh Rat! Capt. Chad Billiot shows us how to fill the box during the summer months, fishing in the deeper waters of E. Timbalier Island's Gulf side, throwing live shrimp and croakers. While the frenzy keeps going, he also throws some bright pink Saltwater Assassin lures, hauling in some very nice specks and reds. For a trip like this, call Capt. Chad Billiot, (985) 637-5058, www.themarshrat.com


 
It gets so hot here in Louisiana, that sometimes you just gotta jump in the water with the fish! We go out with Capt. Elton Rodrigue of Catch Dat! Charters, fishing the Gulf just south of Dularge. There's a little island that's gone underwater, and the guys hop out the boat to wade fish it. Since we're fishing with Mike and Doug Gorman, we go to the kitchen at Gorman Brothers Appliances in Prairieville to make some recipes that are so good for summer.

Capt. Elton Rodrigue, CatchDat! Charters  www.CatchDat.com  (225) 715-2105
Gorman Brothers Appliances, www.GormanBros.net, (225) 744-3333

Recipes:
Purple Hull Pea Salad with Chow Chow
Alligator & Grits
Cucumber Appetizer with Cream Cheese and Gator Pickles Zucchini Chow Chow



If you give a Cajun a boiling pot... kind of like when you give a mouse a cookie ... you never know what's going to happen! Well, we were going to boil some crabs and stuff the shells for the show. But then we needed corn & taters, and the 16-20 count fresh shrimp at Cajun Catch were too pretty to pass up, oh and the crabs, then what about some lobster? And we need a butter sauce with a little shot of Jalapeno Hot Sauce. And hey, we can use the butter sauce to make a crab topping for steaks, so bring that too! We can also use the butter sauce to make a stuffing for the crab and lobster shells! There was even a Cucumber Appetizer recipe made with Gator Pickles Zucchini Chow Chow that didn't make it into the show because we were cooking so much! If you've ever wondered if you can Cajun Boil Lobster, you can! We use Creative Cajun Cooking Seafood Boil to make them worthy of a Cajun's table!
Recipes:
Cajun Boiled Lobster
Cajun Boiled Crabs
Jalapeno Butter Sauce
Jalapeno Butter Crab Topping
Jalapeno Butter Seafood Stuffing




Fishing and cooking with The Bug Man, Paul Salvant! With us is Craig St. Pierre (DeLaune's Supermarket), and his son, Chandler. The guys go fishing with Capt. John Falterman, Therapy Charters, catching a mixed bag in Lake Pontchartrain on a windy day. Then, Craig brings over some of his soon-to-be-famous Chuck Eye Steaks and DeLaune's homemade smoked sausage to throw on the pit! Paul makes a Squash Casserole with a cheesy cracker topping, Parmesan Potatoes, Crawfish & Mushroom topping for the steaks (also good for pasta). Paul smoked some of the sheephead on the half shell in his electric smoker, and made some excellent smoked fish dip. We topped it with Zucchini Chow Chow and it was amazing!


Outdoors: www.TherapyCharters.net, Capt. John Falterman, (985) 649-FISH

Kitchen:
Squash Casserole
Parmesan Potatoes
Smoked Tuna Dip, Smoked Sheephead Dip
Crawfish & Mushroom Sauce

Jimmy Babin has been testing lots of new Cajun products and has several ready for the market. In this show, we'll feature his Gator Pickles Green Tomato Chunks, Zucchini Chow Chow, Green Tomato Slices for frying, Cajun BBQ wing sauce, Cajun Garlic Hot Sauce, and Jalapeno Hot Sauce. We make dips and dunk lots of goodies in the fryer. To order, go to www.CreativeCajunCooking.com.

For the recipes:
Fried Pickled Green Tomato Slices
Zucchini Chow Chow Dip
Gator Pickles Green Tomato Salad Dressing
Jimmy's Cajun BBQ Wings
Cajun Garlic Fried Fish



This week: Ideas for crawfish tails
Everyone is always asking me what to do with leftover crawfish tails from a boil. Here's a few ideas.
My momma makes the best rice and gravies, and my daddy learned how to make fried rice with the leftovers. His Crawfish Fried Rice was one of our favorites growing up! You can add more veggies and omit the rice if you're watching your carbs.

Crawfish Boudin Balls
Crawfish Boudin Toast
Crawfish Wontons
Crawfish Fried Rice
Fried crawfish tails
Remoulade Dip

This week: Capt. Chad Billiot, Marsh Rat Guide Service, shows us how to fish inshore during cool weather. When we launch at the Golden Meadow public boat launch, it's a crisp 50 degrees, but the weather warms to 70 by noon. We start with a decent tide and pick off as many speckled trout as we'd like to keep in Catfish Lake, hopping jerk baits over oyster beds. Sean switches to a popping cork and catches several more. When the tide goes out, we head to Gray Duck Lake to sight fish for reds. They're a little skittish, but we get several that are perfect for grilling. To book a trip with eagle-eyed Capt. Chad, check out his website at http://www.themarshrat.com/ or give him a call at (985) 637-5058. He fishes the Golden Meadow/Leeville and Grand Isle areas.
Want a recipe for your fresh redfish or trout? Check out our RECIPES page!

Outdoors: Fishing out of Cocodrie with Capt. Elton Rodrigue, CatchDat! Charters. With us on the trip are Doug Gorman and his friend, Chester. Doug was the TROUT MASTER on this trip!! The guys were throwing shrimp and plastics at them, but the shrimp outfished the plastics by quite a bit. For a trip like this, give Capt. E a call (225) 715-2105 or go to www.CatchDat.com.
Kitchen: Maris,sa panfries those trout in butter and Gator Wing Batter, then tops it off with a creamy crawfish pasta sauce. It was nice using ingredients fresh from the water and garden!
For the recipe:
Panfried Trout with Creamy Crawfish Sauce

We're cooking with Jimmy Babin, Creative Cajun Cooking, and trying not to heat up the kitchen too much. How about some Fried Green Tomato BLTs? Oh yeah, with Basil Mayo, they're amazing. We also make a cold crab salad with spicy relish, a fresh Basil & Cucumber Salad Dressing, and crab fingers in wine sauce. Y'all! You gotta try these! To find Jimmy's products from fry batter to pickles to seasoning: www.CreativeCajunCooking.com

Recipes:
Fried Green Tomatoes
Basil Mayo
Fried Green Tomato BLTs
Basil & Cucumber Salad Dressing
Cold Crab Salad with Relish
Crab Fingers in wine sauce

This week: Fishing with the Marsh Rat, Lent Recipes
Outdoors: Capt. Chad Billiot takes us out of Leeville, LA, for some redfish and trout in winter conditions - Louisiana winter, anyway. It's been hot/cold/hot/cold and the fish were hard to find, but catchable for those who keep looking. Capt. Chad has an eagle eye when it comes to spotting trout and reds, so give him a call if you want to go fishing! (985) 637-5058. www.TheMarshRat.com
Kitchen: I'm in my kitchen because it's cold outside, but have some Lent-worthy recipes for you. I cook the redfish from Leeville in a cast iron skillet with some veggies, and serve it on a warm tortilla with my quickie remoulade sauce. Once the fish tacos are all gone, I make some oyster stuffed mirlitons. They looked a little lonely when they came out of the oven, so I topped them with fried Gator Pickles Okra and more remoulade. Dang, that was good!
For the recipes:
Redfish & Veggie Tacos
Oyster Stuffed Mirliton
Fried Gator Pickles Okra
Quickie Remoulade


This week: Ideas for crawfish tails
Everyone is always asking me what to do with leftover crawfish tails from a boil. Here's a few ideas.
My momma makes the best rice and gravies, and my daddy learned how to make fried rice with the leftovers. His Crawfish Fried Rice was one of our favorites growing up! You can add more veggies and omit the rice if you're watching your carbs.

Crawfish Boudin Balls
Crawfish Boudin Toast
Crawfish Wontons
Crawfish Fried Rice
Fried crawfish tails
Remoulade Dip

  How about some old school Louisiana recipes? The ones your MawMaw used to make? Yes, please! We put out a call for your grandparents' recipes and are starting to tackle the list. On this episode, we make a Commodity Cheese Cake with American cheese in the icing that is beloved in Ascension Parish (thanks Nadine Frederic LeBlanc for your family's recipe). Then we tackled couche-couche (which is definitely not cous cous) and stepped up the flavor by using bacon and Magic Swamp Dust seasoning, along with the (evaporated) milk in the cereal. We'll include a sweet version along with the savory one on our recipe page, for my Aunt Boose. We couldn't do a show like this without some cane syrup, so we made some homemade "cathead" biscuits to drizzle it on. Got a family recipe you'd like to see on the show? Let us know on our Facebook page!

Recipes:
Commodity Cheese Cake
Couche-Couche
Biscuits & Cane Syrup




We love the classics! This week, we make a classic Cajun gumbo with a dark roux featuring frog legs and alligator meat.  We also make potato salad, of course, with our favorite Gator Pickles Relish. Then we make a classic Creole recipe, Smothered Shrimp & Okra (with a little tomato, naturally). Hope you enjoyed the show, and if you have any questions, send me a message!

RECIPES:
(Princess and the) Frog Leg & Gator Gumbo
Potato Salad with Gator Pickles Relish
Creole Shrimp & Okra

Kitchen: Marissa goes to Gorman Brothers to cook on that awesome Thermador demo range. She gives a tutorial on how to fry soft shell crabs, then makes some mini hot sausage poboys with carmelized onions, and a rustic apple tart in a cast iron skillet. Full bellies all around!
Outdoors: Mike and Doug Gorman go out fishing with Sean Turner and Capt. Anthony Buquoi of Spot On Fishing Adventures out of Leeville, LA. They had a great day pulling trout out of the water and into the boat! For a trip like this: www.SpotOnFishingAdventures.com, (225) 806-8808.

Recipes:
Fried Soft Shell Crabs
Remoulade Sauce
Apple Tart in Cast Iron

This week: Crab salad with Gator Pickle relish, Peri Peri Shrimp, tagging redfish with Capt. Chad Billiot, The Marsh Rat
Our favorite seasonings are made by Creative Cajun Cooking, so we put all kinds of stuff in our recipes. Check out their website for products used on our show. In our first recipe, a cold crab salad, we use claw crab meat with mayo, Gator Pickle juice, Gator Pickle relish, dry seafood boil seasoning, and Magic Swamp Dust. It's a Creative Cajun Cooking superfecta!! Then, we make the South African version of barbecue shrimp: Peri Peri Shrimp! Made with butter, Magic Swamp Dust, hot chilis, and big head-on shrimp. Serve with rice and a drizzle of that pan sauce. Oh, so good.
For our outdoor segment, we're tagging redfish with Capt. Chad Billiot, The Marsh Rat, out of Leeville, LA. To book a speckled trout/redfish trip with him, give him a call at (985) 637-5058.
Recipes:
Crab salad with Gator Pickles
Peri Peri Shrimp

Is it hot enough for ya? Hoo wee! We've got some summer recipes to take your mind off the weather...
We're cooking with Jimmy Babin, Creative Cajun Cooking, and trying not to heat up the kitchen too much. How about some Fried Green Tomato BLTs? Oh yeah, with Basil Mayo, they're amazing. We also make a cold crab salad with spicy relish, a fresh Basil & Cucumber Salad Dressing, and crab fingers in wine sauce. Y'all! You gotta try these! To find Jimmy's products from fry batter to pickles to seasoning: www.CreativeCajunCooking.com

Recipes:
Fried Green Tomatoes
Basil Mayo
Fried Green Tomato BLTs
Basil & Cucumber Salad Dressing
Cold Crab Salad with Relish
Crab Fingers in wine sauce

What a fun episode, full of recipes, fishing, and outdoor cooking! We start at Gorman Brothers Appliances, where Marissa whips up some awesome foods for summer parties. Cast iron ribeye steak with crumbly queso fresco, Caprese salad with almond butter pesto, crispy chicken sausage patties with a creamy Gator Pickle Relish sauce, fresh corn and tomato salad, and blueberries with sweet cream whipped with mint leaves. And that's just the first segment!

Then we show you the second part of our fishing trip with Capt. Elton Rodrigue (Catch Dat) and Capt. Tommy Pellegrin (Custom Charters). We had so many trout on film, we had to make 2 shows! The guys launched at CoCo Marina in Cocodrie, La. The fishing was terrific, with many casts bringing in two trout at a time!

To finish off our fun little show, Miss Grace and Paw Paw Gene Boudreaux join us at Creative Cajun Cooking to cook a mini-pot jambalaya, Chalmette style. They add tomatoes and beef broth to theirs, along with a lot of Jimmy Babin's Magic Swamp Dust. Was it good? AMEN!

Here's the videos, keep scrolling for recipe links:
Ribeye with crumbly queso fresco
Caprese salad with almond butter pesto
Crispy chicken sausage patties
Gator Pickle Relish sauce
Blueberries with sweet whipped cream and mint
Grace and Gene's mini-pot jambalaya

www.CocoMarina.com, (985) 594-6626. Tell Anna we said hi!


Outdoors: Fishing out of Cocodrie with Capt. Elton Rodrigue, CatchDat! Charters. With us on the trip are Doug Gorman and his friend, Chester. Doug was the TROUT MASTER on this trip!! The guys were throwing shrimp and plastics at them, but the shrimp outfished the plastics by quite a bit. For a trip like this, give Capt. E a call (225) 715-2105 or go to www.CatchDat.com.
Kitchen: Maris,sa panfries those trout in butter and Gator Wing Batter, then tops it off with a creamy crawfish pasta sauce. It was nice using ingredients fresh from the water and garden!
For the recipe:
Panfried Trout with Creamy Crawfish Sauce

This week: Seafood Recipes
 I guess everyone knows how much we love seafood! So, we experimented a little and came up with some options with lots of flavor (but not too weird, so the family will still eat it)! Sean loves grilled oysters, so we came up with a way that he can practically make them by himself. He's a cheese hound, so there's lots of cheese in every breadcrumbly bite. He also loves alligator (Momma wanted scallops but got out-voted when we were in Cajun Catch buying seafood). We soaked the alligator meat in orange juice (like we do our venison), then marinated it in a sweet-spicy mixture that gives it a lacquer like coating when cooked on a hot griddle. Couldn't stay out of it! Now, everybody's used to having fish for Lent, so we've got that too. We dusted some speckled trout with Magic Swamp Dust and cooked it on the griddle with some butter. Then we blended together some strawberries, balsamic vinegar, sugar, and jalapeno for a drizzle. I was worried about putting strawberry-jalapeno with fish, but I like it on chicken and waffles - and this was even better!
Recipes:
Oyster Poppers
Sweet N Spicy Alligator Bites
Speckled Trout with Strawberry Jalapeno Drizzle



This week: Ideas for crawfish tails
Everyone is always asking me what to do with leftover crawfish tails from a boil. Here's a few ideas.
My momma makes the best rice and gravies, and my daddy learned how to make fried rice with the leftovers. His Crawfish Fried Rice was one of our favorites growing up! You can add more veggies and omit the rice if you're watching your carbs.

Crawfish Boudin Balls
Crawfish Boudin Toast
Crawfish Wontons
Crawfish Fried Rice
Fried crawfish tails
Remoulade Dip


This week's show: Surf & Turf with The Bug Man
We start out fishing with Capt. John Falterman of Therapy Charters in Lake Borgne, catching speckled trout on live shrimp. When we fill up the box, we head back to Paul Salvant's house for some surf & turf: marinated flank steaks on the grill, Grand Isle style BBQ shrimp, grilled artichokes, bacon wrapped stuffed olives, and zucchini fritters.
Outdoor: Capt. John Falterman, Therapy Charters, (985) 649-FISH
Kitchen:
Grand Isle Style BBQ shrimp
Zucchini Fritters
Strawberry Kiwi Sangria
Grilled artichokes
Bacon Wrapped Stuffed Olives

This week, we're on location with Jimmy Babin, Creative Cajun Cooking. He's boiling 1650 lbs crawfish and making jambalaya for a crowd! He tells us how he gets everything done. Then, we have a lagniappe recipe that Marissa cooks in the new DCS range at Gorman Brothers Appliances: Granny's Shrimp Casserole. If you ever need a comfort food dish, this is one to try. Or, you can try it at Cajun Catch Seafood & Deli in Gonzales. It's Jessica Jones' Granny's recipe and they serve it from time to time. Check it out when you stop by to get some fresh shrimp or crawfish!

Recipes:
Jimmy's Remoulade Sauce
Jimmy's Cocktail Sauce
Jambalaya for 150
Granny's Shrimp Casserole

Kitchen: Marissa goes to Gorman Brothers to cook on that awesome Thermador demo range. She gives a tutorial on how to fry soft shell crabs, then makes some mini hot sausage poboys with carmelized onions, and a rustic apple tart in a cast iron skillet. Full bellies all around!
Outdoors: Mike and Doug Gorman go out fishing with Sean Turner and Capt. Anthony Buquoi of Spot On Fishing Adventures out of Leeville, LA. They had a great day pulling trout out of the water and into the boat! For a trip like this: www.SpotOnFishingAdventures.com, (225) 806-8808.

Recipes:
Fried Soft Shell Crabs
Remoulade Sauce
Apple Tart in Cast Iron

Full Episode:
This week: Fishing with the Marsh Rat, Lent Recipes
Outdoors: Capt. Chad Billiot takes us out of Leeville, LA, for some redfish and trout in winter conditions - Louisiana winter, anyway. It's been hot/cold/hot/cold and the fish were hard to find, but catchable for those who keep looking. Capt. Chad has an eagle eye when it comes to spotting trout and reds, so give him a call if you want to go fishing! (985) 637-5058. www.TheMarshRat.com
Kitchen: I'm in my kitchen because it's cold outside, but have some Lent-worthy recipes for you. I cook the redfish from Leeville in a cast iron skillet with some veggies, and serve it on a warm tortilla with my quickie remoulade sauce. Once the fish tacos are all gone, I make some oyster stuffed mirlitons. They looked a little lonely when they came out of the oven, so I topped them with fried Gator Pickles Okra and more remoulade. Dang, that was good!
For the recipes:
Redfish & Veggie Tacos
Oyster Stuffed Mirliton
Fried Gator Pickles Okra
Quickie Remoulade

This week: BRUNCH!
We've got Roasted Veggie Gator Marys, Jimmy's Chicken Salad, Shrimp & Hashbrowns, Fried Gator Pickles Okra, and more. Filmed on location at Creative Cajun Cooking, this show is lots of fun, thanks to Jimmy Babin and his delicious recipes!
For the recipes:
Roasted Veggie Gator Marys
Fried Gator Pickles Okra
Jimmy's Chicken Salad with Gator Pickles Relish
Shrimp & Hashbrowns

This week:
Catching specks & reds with CatchDat! Capt. Elton Rodrigue takes us out of Dularge, LA, to fill the box. Jeffery Robert of Ascension Equipment comes along for his first trip to Dularge and loves the bull red action. To book a trip like this, call Capt. E at (225) 715-2105.

Jimmy Babin, Creative Cajun Cooking, can do all your holiday cooking for you. Heading out of town? He can vacuum pack it for travel so your far-flung relatives can get a taste of Cajun cooking! Turkeys, roasts, dirty rice, dressing, and his Sausage Stuffed Pork Loin with Crab Mornay. All you have to do is heat and eat! Give Jimmy a call at (225) 445-1555 or go to his website, www.CreativeCajunCooking.com to place an order.



Jimmy Babin, Creative Cajun Cooking, shows us how he puts on a spread for a "handful" (80) people. BBQ chicken, dirty rice, fresh baked bread, bbq beans, garden salad, chocolate delight pudding. To have Jimmy cater your party or function, call him at (225) 675-5335. To see menus or order products: www.CreativeCajunCooking.com.
RECIPES:
Dirty Rice for a crowd
BBQ beans for a crowd

We start with Wesley Babin in Grand Isle, LA, to fish for the Valero St. Charles United Way Fishing Tournament. The guys had a tough time on the water, but had a great time at the weigh-in. Jimmy Babin, Creative Cajun Cooking, put on a spread for all! Then, Marissa cooks on location at Gorman Brother Appliances. Grilled aoudad steaks, portobello mushrooms, quail with Carolina style bbq sauce spiked with Gator Pickle juice. Delicious! Doug Gorman lets us know that LA CORNUE ranges are now at Gorman Brothers Appliances and fully customizable with up to 10,000 configurations. Wow!

Recipes:
Grilled Aoudad with Portobello mushrooms
Grilled Quail with Carolina style BBQ sauce

Our crazy blooper show! Okay, so the guys went snapper fishing out of Grand Isle with our friend, Wesley Babin. The wind kept trying to blow them into the rig, so Franklin's job was to keep the boat out of the rig (as well as run the camera). So, only 2 of the fish caught actually made it on camera. But that's okay, they had fun cooking up some crabs in Creative Cajun Cooking Seafood Boil. So - what to put with that? I was going to cook the snapper with healthy veggie noodles, but couldn't keep a straight face when using the Veggetti Pro veggie spiral cutter. My sister came to the rescue by helping me cook (and drink lots of wine). When we were goofing around more than actually filming a cooking show, we just went with it, thinking I'd never use it. But, I needed a new show - so here you go. If you're not into this kind of humor, that's okay. We'll be back to normal next week. Enjoy!

Recipes:
Crispy Baked Snapper
Zucchini noodles with basil cream sauce
Bacon wrapped squash
Sauteed mirliton

This week: Crab salad with Gator Pickle relish, Peri Peri Shrimp, tagging redfish with Capt. Chad Billiot, The Marsh Rat
Our favorite seasonings are made by Creative Cajun Cooking, so we put all kinds of stuff in our recipes. Check out their website for products used on our show. In our first recipe, a cold crab salad, we use claw crab meat with mayo, Gator Pickle juice, Gator Pickle relish, dry seafood boil seasoning, and Magic Swamp Dust. It's a Creative Cajun Cooking superfecta!! Then, we make the South African version of barbecue shrimp: Peri Peri Shrimp! Made with butter, Magic Swamp Dust, hot chilis, and big head-on shrimp. Serve with rice and a drizzle of that pan sauce. Oh, so good.
For our outdoor segment, we're tagging redfish with Capt. Chad Billiot, The Marsh Rat, out of Leeville, LA. To book a speckled trout/redfish trip with him, give him a call at (985) 637-5058.
Recipes:
Crab salad with Gator Pickles
Peri Peri Shrimp

This week, we celebrate the life of Mr. J.B. Salter. He passed away July 16, 2015. He was the best pan fisherman Louisiana has ever seen. The Atchafalaya Basin won't be the same without him. We'll miss you so much, Mr. J.B. Have fun fishing with Daddy in paradise.

What a fun episode, full of recipes, fishing, and outdoor cooking! We start at Gorman Brothers Appliances, where Marissa whips up some awesome foods for summer parties. Cast iron ribeye steak with crumbly queso fresco, Caprese salad with almond butter pesto, crispy chicken sausage patties with a creamy Gator Pickle Relish sauce, fresh corn and tomato salad, and blueberries with sweet cream whipped with mint leaves. And that's just the first segment!

Then we show you the second part of our fishing trip with Capt. Elton Rodrigue (Catch Dat) and Capt. Tommy Pellegrin (Custom Charters). We had so many trout on film, we had to make 2 shows! The guys launched at CoCo Marina in Cocodrie, La. The fishing was terrific, with many casts bringing in two trout at a time!

To finish off our fun little show, Miss Grace and Paw Paw Gene Boudreaux join us at Creative Cajun Cooking to cook a mini-pot jambalaya, Chalmette style. They add tomatoes and beef broth to theirs, along with a lot of Jimmy Babin's Magic Swamp Dust. Was it good? AMEN!

Here's the videos, keep scrolling for recipe links:
Ribeye with crumbly queso fresco
Caprese salad with almond butter pesto
Crispy chicken sausage patties
Gator Pickle Relish sauce
Blueberries with sweet whipped cream and mint
Grace and Gene's mini-pot jambalaya

www.CocoMarina.com, (985) 594-6626. Tell Anna we said hi!

We had a great time at CoCo Marina, fishing and cooking! In this episode, we go trout fishing with Capt. Elton Rodrigue (CatchDat Charters, 225-715-2105) and Capt. Tommy Pellegrin (Custom Charters, 985-851-3304). The guys catch 100 trout before 9 a.m.! If you want to catch some Cocodrie trout, book a trip with these guys!
We decided to stay in a condo at CoCo Marina, because they have nice, large lodgings with room to spread out, a full kitchen, and easy access to the boat launch. The pool and splash park sealed the deal. We also enjoyed the Lighthouse Restaurant while it was raining on us.
Since it rained our first day, we cooked up some stir fry with Capt. Tommy. We used steak instead of seafood and all our favorite veggies (except broccoli, LOL). A little Magic Swamp Dust and a splash of soy sauce finished it right up and it was so good!
Tommy's Stir Fry





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