Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!
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Wednesday, November 11, 2009

Skinning and Fileting a Catfish

The reason I filet my catfish this way is because I use the remainder of the fish, after fileting, to make a 'Courtbouillon'.



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