Chad brought back several flounder from Louisiana and he froze them. When they stopped by here on their way home from Louisiana, he asked me if I wanted to stuff one for Sunday when they were going to eat with me so I told him I would. They had boiled crawfish a couple of nights while in Louisiana and had picked out the meat from the leftovers and froze that so he gave me that to use. And, he brought me 15 pounds of shrimp so I had everything I needed except crabmeat, which I was able to buy here.
I told Chad . . it’s a good thing I’m not a wimp because I had to cut the head off the fish (though some people leave it on) and I had to scrape the scales of the fish.
I’m sure I’ve told this story before but growng up in southwest Louisiana, girls and boys learned to clean fish as soon as it was safe or them to use a knife. Vince and I got married and that first spring, he rented a cabin at some crappe fishing place. He also got a fishing guide and he and Chad went out fishing all day with this guide. They all caught their limit and the guide gave us his fish. They got back to the cabin just before dark as I recall. The guide dropped them off and left so we all went down to the fish cleaning station. Vince looked at me and . .
Vince: Do you know how to clean a fish?
Me: Yes, do you?
Me: Good grief. Give me the filet knife.
Vince: I don’t have a filet knife.
Me: What kind of knife do you have?
Vince: Whatever is in the kitchen at the cabin.
Thankfully the guy in the cabin next door had a filet knife and he let us borrow it, though I would have preferred an electric knife. Vince and Chad ended up going back to the cabin. I stayed at the fish cleaning station and cleaned fish til 2 a.m.
That is a story I never let Vince forget!
Back to Chad’s flounder. Chad is an excellent cook and probably for the first time I can ever remember, I felt a little intimidated cooking for Chad.
I also made a Blend of the Bayou casserole which has shrimp, crab, crawfish, rice, cream cheese, cream of mushroom soup. I’ve made that for probably at least 40 years and it’s so good.
Chad went on and on about how good the fish and casserole were and I think he genuinely loved it so that made me happy.