By your Gainesville Cajun Expert, Joey Landreneau

After preparing many Thanksgiving fried turkeys and an entire dinner for one family traveling to Gainesville, I was able to spend a couple of days at my fish camp in Cedar Island, FL. The objective was to spend at least one day on the pristine flats of Taylor County, kinda unwind, and hopefully catch a few redfish and spotted sea trout for the table. On Saturday after Thanksgiving, my buddy Bill and I were able to slide away from the camp on an absolutely beautiful afternoon in pursuit of our quarry. Only a few minutes from the camp, we spotted an impressive school of bait fish and quietly approached the outer edges of the nervous forage fish to find many predator fish looking for a belated Thanksgiving dinner. We were able to accomplish our objective and then some, as we caught fish for the remainder of the afternoon.

With a little windshield time on the return trip, I was reminiscing about the Cajun Microwave and all the great fish meals prepared with the ole box. Specifically, whole grouper prepared with fresh seasonings, spices, herbs, and vegetables; that one redfish would substitute perfectly for the grouper, ah yeah, redfish courtbouillon in the Cajun Microwave. My understanding of fish courtbouillon is to prepare the whole fish with fresh seasonings and vegetables in its own juice culiminating in a clear au jour. The thought of the natural clear fish “gravy” quickly brought me to think about the spring after high school, the loss of my father and fishing companion, when I spent numerous nights fishing on the bank of the Mississippi River catching fresh water drum fish (affectionately called “gou” or gaspergou); kinda unwinding.

As I would return to town just after daybreak, my Dad’s life long friend, Mr. Willey, would be sipping Community coffee on the front porch, waiting for his fresh “gou”. I would gladly provide him with as many “gou” as he desired. Mr Willey always cooked a courtbouillon and most of the time he would give me a call to come over to enjoy this great fish dish. He served the courtbouillon over steamed rice with potato salad, almost always. Mr. Willey’s courtbouillon was full of rich fish flavor and as clear as water. After he served me a full plate of “gou” courtbouillon, my first thought was he forgot to put “gravy” on the rice; but the gravy was running on the plate; the essence of the original Cajun courtbouillon.

My version of the redfish courtbouillon included fresh mushrooms and Roma tomatoes, a few dashes of Lea & Perrin, so the au jour is not as clear as Mr. Willey would have liked; but he would have approved of the rich natural fish flavor.

I have prepared whole salmon with the backbone removed, the cavity filled with crawfish stuffing; then baked in the Microwave; served with a warm macadamia nut sauce. Mr. Willey would have been proved of me!

Contact us to have your grouper, snapper, salmon, or other favorite fish species prepared in the Cajun Microwave.