106 FRICASSÉE OF GASPERGOU CREOLE STYLE | Hooks, Lies & Alibis with Chef John Folse | LPB
play button image Watch|
Shop LPB|
About Us|
Monday, October 22, 2018
Donate Now!!


Prep Time: 1½ Hours
Yields: 6 Servings

Gaspergou, or “goo fish” as it is called in the South, is a white-flesh, freshwater drum known also to anglers as freshwater sheepshead. In Louisiana, it is prized in rural areas as a fish of choice for stews and soups. Its name is derived from the French word “casburgot,” which literally translated means “to break a clam.” “Cass(er)” means to break and “burgeau” means a kind of shellfish, both referencing the fact that the fish can break mollusks with the large molars located in its throat.

2 pounds freshwater drum fillets, cubed and divided
1 pint oyster, drained
½ pound (70–90 count) shrimp, peeled and deveined
½ cup crabmeat
¼ tsp saffron threads
1½ quarts hot seafood stock, divided
½ cup vegetable oil
½ cup flour
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes, with juice
½ cup dry white wine
1 tbsp lemon juice
1 bay leaf
salt and cayenne pepper to taste
granulated garlic to taste
¼ cup thinly sliced green onions
¼ cup chopped parsley

Place saffron threads in a coffee cup and microwave on high for 30 seconds. Add 1 cup of hot seafood stock, cover with clear wrap and let sit a minimum of 30 minutes to infuse flavor. Set aside. In a 4-quart Dutch oven, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with juice and cook 3–5 minutes. Add remaining seafood stock, one ladle at a time, until a sauce-like consistency is achieved. Add saffron and stock mixture including any remaining saffron threads, wine, lemon juice, bay leaf and ½ pound of cubed fish. Season to taste using salt, pepper and granulated garlic. Bring to a rolling boil, reduce to simmer and cook 20 minutes for flavors to develop. Add remaining fish and cook 5–7 minutes to heat through. Add shellfish and cook 3–5 minutes or until cooked through. Adjust seasonings if necessary using salt, pepper and granulated garlic. To serve, place an equal portion of stew in each of the 6 warm soup bowls and garnish with green onions and chopped parsley.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.