Todd Poche’s Jambalaya
Todd Poche’s Jambalaya
1\2 stick of butter or land of lakes margarine.
1 lbs. country ribs or Boston butt. (Trim fat from pork and save, de-bone, Cube and seasoned pork well with Tony chachere’s)
1 lbs. smoked sausage
1 lbs. boneless chicken thighs (Cube and seasoned well with Tony chachere’s)
1 – 16oz. fresh chopped seasoning (onion, garlic, bell pepper, etc., I purchase the pre chopped at the super market)
1 bunch Green onions (add when rice is added to stock)
1 Tbs. beef or chicken stock base (paste) or substitute the 5 1/2 cups of water below with beef broth
1/8 cup Worcestershire
¼ cup liquid smoke
2 Tbs. Louisiana hot sauce
1 tsp. ground bay leaves
2 tsp. granulated garlic
3 cups of Parboiled rice (Uncle Ben’s or Zatarain’s)
5 1/2 cups water + 1/2 cup of water for Sautéing vegetables
Salt and black pepper to taste (Careful!! black pepper is optional it will add heat, but make it salty, the rice will absorb the salt.)
In a No. 10 or #12 Cast-iron; or nothing smaller then a 5qt. heavy metal (Magnalite type) pot. Melt butter with the ground bay leaves and fry the pork fat on a low fire about 20min. (this seasons the pot) remove fat and throw away.
Cut up sausage and brown on low fire with the butter and the pork fat oil. Remove sausage and set a side after browned. Add pork and when pork begins to brown add chicken and cook to golden brown.
Remove meat and add 1/2 cup of water and fresh seasoning to meat drippings (onions, bell peppers, celery, etc. and green onion bottoms only) Sauté for 10-12 minutes or until caramelized.
Add all meat to the vegetable seasonings in the cast-iron pot.
Add 5 1/2 cups of water to the beef or chicken stock, Worcestershire, liquid smoke, Louisiana hot sauce and 1 Tsp. granulated garlic.
Bring to a boil 20-25 minutes, add the rice and bring back to a bubbling boil and turn off. Turn off the fire and put a tight lid on the pot, after 5 min. turn over rice and add green onion tops stir again in 15 minutes and let it sit covered an additional 20min.When all liquid is gone turn, as in fold, your complete pot of jambalaya.
Grilled Redfish on the Half-Shell
Redfish on the Half-Shell Recipe:
Rinse the Redfish fillets with cold water then pat try with paper towel.
Brush with extra virgin olive oil or melted butter.
Sprinkle with your favorite cajun seasoning (Tony Chachere’s, Paul Prudhomme’s Blackened Redfish Magic) to taste.
Place on a 400 degree preheated BBQ grill and cover for approximately 12-15 minutes.
Once the seasoning begins to look dry then brush with butter garlic sauce.
Cover for an additional 12 – 15 minutes (additional cook time may be necessary depending on size of fillets).
Add additional garlic butter sauce if desired
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Jim Smith trip
May 11, 2009 by admin
Filed under Fishing Reports
On May 7th, 8th and 9th Alden, Kory and Myself fished with a great group of guys Jim Smith, Calvin Washinton, Bob Parrott, James Witherspoon, Derbert Dilworth, Joe Dunbar, Charles Guy and Ron Pope. We had three great days of fishing, even with the wind blowing 15 to 20mph. We caught limits of Redfish everyday, with a few Flounders and Speckled Trout to help fill our fish boxes. After three days of fishing we had 165 Redfish, 7 Flounder and 40 or so Speckled Trout. This has been a very successful trip this year, with Mr. Dilworth catching the most Redfish for the trip, and my good friend Jim Smith finally catching more fish than me on the third day! New Orleans Fishing at its Best!
I want to thank all of you for booking with us, and we look forward to fishing with our good friends in the future.
Good Luck and Good Fishing!
Capt. Scott Poche`
Logan and Katie’s Trip
May 4, 2009 by admin
Filed under Fishing Reports
On Sat. April 18th I had the pleasure of fishing with Logan and his wife Katie. We left the Lafitte Harbor Marina at 6:30am and headed out to chase some shallow water Redfish. We made a stop in one of my favorite duck ponds, And with the wind blowing about 15 to 20 knots it was not a very productive area, only bringing a lonely Flounder to the boat. So I headed out to look for clean water which was hard to find with all the wind we been having these last few weeks. But with a little luck we found a few ponds that had decent water and a few nice Redfish that were willing to bite. We ended the day with catching and releasing atleast 12 Redfish, with only a few going home for dinner. New Orleans Fishing at its Best!
Thank you Logan and Katie for booking your fishing trip with me, and I look forward to fishing with you in the future.
Good Luck and Good Fishing!
Capt. Scott Poche`
Nice Redfish
Double Redfish Action
New Orleans Fishing at its Best!
Logan’s Redfish
Limits of Redfish
I had a chance to fish with a long time client and good friend Stan Read, his wife Teresa, and their 9 year old son Alex. It was Alex’s first Redfish trip to New Orleans with his parents, and for the first time he did well. He Caught his first Redfish casting a black and chartruese Bayou Chub minnow on a 1/4oz jighead. He now joined the rankings with the big guys. It was not an easy day casting against the 20mph wind, but he made it look easy. We saw a Redfish waking down the bank and Teresa chunked a Bayou Chub in front of him and it was ON! There is Nothing like site casting for Redfish in shallow marsh. Stan caught a few site casting on the deck with me also. We ended our day with a limit of Refish, and have the pictures to prove it!
Thanks for a great day!
New Orleans Fishing at its Best, Good Luck and Good Fishing!
Capt. Scott Poche`
Ray’s 1st Redfish
New Orleans Fishing at its Best!
Capt Scott Poche
April 17, 2009 by admin
Filed under Fishing Reports
Welcome to “The Sportsman’s Paradise,” better known as Louisiana. Step aboard with Capt. Scott Poche` of Crescent City Fishing Charters Inc. and prepare for the fishing experience of a lifetime!
Located only 35 minutes from downtown New Orleans, Capt. Scott will take you to Lafitte’s Barataria Basin with world class fishing opportunities for redfish, speckled trout, flounder, black drum and bass. In addition to being a prime spot for fishing, the waters of Lafitte are well known for their beautiful marshes and spectacular wildlife habitat.
As a native of the New Orleans area, Capt. Scott has fished and hunted these waters for more than thirty years, and has owned and operated Crescent City Fishing Charters Inc. since 1996. Whether it’s your first time casting a line, or angling is your passion, Capt. Scott’s immense knowledge and experience along with his friendly, personable attitude will insure that you have a great day on the water and guarantee that you will catch fish.
Capt. Scott has been featured on several television channels dedicated to fishing and the outdoors, such as Louisiana Sportsman TV, The Outdoors Network and The Sportsman’s Channel. He was also featured in several fishing articles published in Outdoor Life, Louisiana Sportsman Magazine and Field and Stream Magazine.
Let U.S. Coast Guard licensed Capt. Scott Poche’ or one of his well trained, talented guides take you on the trip of a lifetime. Whether it’s a trip for two, a family or a corporate fishing trip, we can customize our services to your needs. We also coordinate company fishing rodeos for groups of 50 or more. A wide variety of single or multiple day trips can be planned to include food and lodging, seafood boils, casino trips and much, much more!
Come enjoy the best of what Louisiana has to offer and book your fishing trip with Capt. Scott Poche` of Crescent City Fishing Charters Inc. today for an unforgettable fishing adventure!
Redfish Courtboullion with Seafood Dirty Rice
Chef John Currence won the 2008 Great American Seafood Cookoff with this recipe.
Mississippi Redfish
1 Lb. Redfish, cut into two inch cubes
Courtboullion
½ cup raw bacon, chopped
1 cup yellow onion, diced
1 tablespoon garlic, minced
¾ cup red bell pepper, diced
½ cup green bell pepper, diced
3 cups okra, chopped
6 cups fresh tomatoes, chopped
1 lemon, zest and juiced
¾ cup white wine
1 cup fish stock
1 cup Shock Top beer
½ pound crabmeat
½ pound fresh shrimp, chopped
1 cup peanuts
3 cups + 3 tablespoons flour
1 ½ tablespoons Creole seasoning
2 teaspoons Tabasco sauce
3 tablespoons unsalted butter
salt and black pepper, to taste
Seafood Dirty Rice (recipe below)
To make the courtboullion: render the bacon. Add butter and 3 tablespoons flour and make a light brown roux. Stir in and saute the onions and garlic until tender. Add and saute the bell peppers. Stir in the okra and season with salt and black pepper. Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.
Chop peanuts in food processor and blend with flour. Dust shrimp with peanut flour. In a separate saute pan, saute redfish and shrimp in butter, in batches until lightly browned. Add seafood to the courtboullion and cover. Add the crab after the seafood has been sauteed and added to the courtboullion. Simmer for 20 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste. Serve over Seafood Dirty Rice.
Seafood Dirty Rice
½ cup bacon, chopped
½ cup chicken livers
½ cup shrimp, chopped
3 ½ cups fish stock
1 cup Shock Top beer
¼ cup onions, minced
1 tablespoon garlic
3 cups rice
2 tablespoons butter
¼ cup parsley, chopped
salt and black pepper, to taste
Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan. Add shrimp and season with salt and pepper. Add onions and garlic and saute. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock. Bring to a simmer. Cover and finish in 400º oven for 20 minutes. Season with parsley, salt, and pepper.
