Bayou Fish Etouffee Recipe

How to make it

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• Now get a 6-8 qt. pot (do not use a black cast iron ...)
• Place on stove top with a med heat/low
• add:mix together : chopped onions, garlic chopped,parsley, salt , pepper set aside in a bowl.
• now: put hog lard in your pot let it melt (using hog lard gives it the bayou flavor )
• once it has melted
• add:
• some of your fish
• then a layer of mixture (onions and pepper, garlic,seasoning)
• Then another layer of fish
• then another layer of mixture
• keep this up ...until you run out of fish or mixture.
• place a lid on the pot and let cook ..if heat is too high turn down.
• Do Not put water into this dish at this time.
• the reason for this the fish will cook out water from it's self.
• DO NOT STIR ..TWIST THE POT FROM LEFT TO RIGHT OR RIGHT TO LEFT TO KEEP IT FROM STICKING...
• let cook for about 40 minutes unless you see that it is begining to start falling apart..then your fish is ready.
• If you do not have enough gravey ..
• You may add :
• Now warm water with gravey thickner like flour...
• just pour alittle at a time and twist pot from left to right or right to left not stirring..
• until you have enough for the family to have on their rice.
• This fish stew / gravey is suppose to look clear ..My grandmother didn't always have on hand tomato sauce...
• this is how she did it....