Bob’s Sauté Trout

  • Trout, fillets or bone-in (without the skin, head, or tails)
  • 1 cup chopped onions
  • 1 1/2 sticks butter
  • lemon
  • salt
  • pepper
  • garlic salt
  1. Melt butter in skillet.
  2. Add onions and sauté.
  3. When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
  4. Cook on medium / medium high heat.
  5. Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
  6. Brown fish and onions or lightly blacked.

Shrimp Etoufee

  • 1 stick of butter
  • 2 to 4 cloves of garlic, diced or chopped
  • 4 to 6 green onions, chopped
  • 2 bay leaves
  • 1 lemon, quartered
  • ½ cup white wine
  • 2 lbs uncooked shrimp, peeled & deveined (can be frozen)
  1. Melt 1 stick of butter in a skillet on low-medium heat.
  2. Dice 2 to 4 cloves of garlic.
  3. Chop 4 to 6 green onions.
  4. Add garlic and onions to the butter and cook 10 to 15 minutes or until soft.
  5. Add 2 bay leaves, squeeze a lemon, add salt, pepper and spices.
  6. Add ½ cup of white wine.
  7. Simmer for 10 minutes, then remove bay leaves.
  8. Add 2 lbs. of shrimp.
  9. Cook for 20 minutes covered.
  10. Add to cooked white rice Add creole seasoning or tabasco to add some spice.