A Cajun Cooks

[DonDuck]

Originally Posted by Rajun Gardener

Once the gravy is made any seafood goes great in there. I like the sweetness the shrimp gives it.

I could have added a lot of shrimp to the pot, but I never thought to do it. It would have been good but we kept the pot cooking for two or three hours each night. We just kept adding fish to the pot and using the shrimp to catch the fish. The shrimp would have been over cooked after that much time. My friend always brought a big plastic container of cooked rice. The rice container and the coubion pot were empty at about the same time each night.


Speckled trout was really good in the pot, but it would fall apart pretty quickly. A lot of people liked the redfish. I've never been a fan of redfish except blackened. Those were good times with a lot of good eating. We could have been catching a lot of blue crab for the pot, but we never did try.