Speckled Trout Courtbouillon
 

Hard to beat, and yes I'm still going for the Beazell's photo contest...

Hydro

Looks good.....I used to cook that all the time at work....they would clean the pot.

That looks awsome

Where do u get beazells??

How does it compare to tonys?

Looks fantastic!

x2!!

can you buy it in the Lake chuck area??

?? ?? ?? ??

I have never heard of it.

Beazell's was started in Berwick, LA... Small company that is just getting the product out...

Rouses, Canattas, and other SELA stores are carrying it...

Its pretty good stuff, not as salty as Tony's or Slap Ya's... Also its ground up finer than most and blends well...

They are all about having customers share their favorite dishes on FB, they also like to host local events and cook-offs... Check em' out on the web !!!

Hydro

that looks legit!

Wow I wanna have that in my mouth! Delicious looking entry man!!

How bout a recipe,do you use roux or not?.....looks on point

No roux for this one...

Cook your onions, garlic and peppers down in olive oil and butter till nice and tender (large quantity, this is your base)

Add can or two of Rotel and cook down for a while (till thick again)

Add tomato paste, slowly building your sauce up

Add fish or shrimp stock to increase liquid, cook down (I use stock in all my recipies to build with)

Season well, actually "over season" since you want your fillets to pull the sauce flavors in...

I like to add allot of acids, so squeeze several lemons and limes and cook down

I dont use flour to thicken the sauce, I use time

Once you get it where you want it, throw another stick of butter in and cook down

Gently add your fillets, dont overcook your fish, and serve over rice


I cook all of my dishes in this fashion, build up and cook down (camp cook)... This route takes allot of time, but the process is worth it... I also never measure, which irritates some people...

Fix yourself a beverage and enjoy !

Hydro