May 20, 2024

MyNature Animal Tracks MyNature Tree Guide MyNature Animal Tracks MyNature Fishing App



  1. Hey Jeff, Its Ben from Catch Alert. Here are a couple recipes from my Cajun wife’s family.

    Tessie’s Baked Trout – A Grand Isle, LA Original

    8 Trout Fillets
    Juice from 1 lemon
    Cajun Seasoning (ex. Tony Chachere’s)
    ½ tsp. garlic powder
    1 Stick butter

    Shake Cajun seasoning on both sides of fillets. Place trout in aluminum foil. Melt butter on stove. When melted, add garlic powder and lemon juice. Pour over fillets. Close aluminum foil and place in an oven safe dish. Bake at 350 degrees for 20-25 minutes or until fish is cooked.

    • Tessie’s Cajun Trout Almandine

      7 Trout fillets
      2 Sticks Butter or Margarine
      Tony Chachere’s
      Salt and Pepper
      Sliced Almonds
      1 T. Garlic
      Juice from 1 lemon

      Season both sides of trout with Tony Chachere’s, salt and pepper. Sprinkle the seasoned trout with flour on both sides. Melt the butter in the pan with high sides. Cook the trout in the butter evenly. When the trout is done, remove from the pan and place on plates to serve. Sauté almonds in melted butter, mixed with garlic powder and lemon juice. Pour the mixture over the cooked trout.

      Bon Appétit Cher!

  2. Ben’s Blackened Catfish

    4 Catfish Fillets
    2 Sticks butter
    ¼ Cup Black Pepper
    ¼ Cup Cayenne Pepper
    2 T. White Pepper

    Combine the three kinds of pepper in a small bowl. Massage the pepper mixture into the catfish fillets. Melt the butter into a frying pan. Add two shakes of Worcestershire sauce into the melted butter in the pan. Stir the Worcestershire sauce into the butter. Now cook the catfish in the butter. When the catfish is done, sprinkle the finished catfish with the pepper mixture. Serve with lemon.

Speak Your Mind