Fishing for a Jambalaya Dinner (a low-carb winner to keep you thinner)

Fishing for a Jambalaya Dinner (a low-carb winner to keep you thinner)

A subscriber, Ty Man16, asked me if I could do a fish jambalaya dish. I made fish gumbo before but never jambalaya. So I picked up all the ingredients except the fish! Let’s shop for some. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.

– – – – INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. – – – – –

THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.

THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36″ Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased, 2018.

THE LURES: A 3/16 oz. Strike King 316BM-70 chartreuse buzzbait. Also a 1” plastic body made for a 1/32 oz.(1½ inch) Beetle Spin lure. It’s attached to a 1/32 oz. jig head.

THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.

THE BAITCASTING LINE is Firewire Stealth Braid, moss green, 15 LB test, 4 LB mono equivalent.

THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 – 5/8 oz. ounce. Line weight 8 – 15 LB test. Purchased 2018.

THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.

THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Fish USA, and other places.

THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.

LEARN HOW TO FILLET A FISH HERE: https://youtu.be/KgiGqlrB0LM.

THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a max. depth of 12’. The small pond uphill from it is ¾ acre with a max. depth of 12’.

FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) https://youtu.be/toWlvfg-6mQ.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, https://www.inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!

VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is “Cajun Country” purchased from audioblocks.com for this video.

Intro and outro animations courtesy of NASA, ESA, and G. Bacon (STScI);
Optical and Infrared images: NASA, ESA, and (STScI).

– – – – – – – – – – – – – – – – – – – – – – – – – RECIPES – – – – – – – – – – – – – – – – – – – – –

LOW-CARB JAMBALAYA

Recipe inspired by: https://www.fromachefskitchen.com/low-carb-jambalaya/

INGREDIENTS:
¾ to 1 LB of mild fish fillets, cut into 1 x 2” pieces
olive oil
¾ to 1 tea. salt
½ tea. black pepper
2 TBS Cajun seasoning, divided
16 to 24 oz of fresh cauliflower “rice.”
1 lg onion, finely chopped (10 oz. pre-chopped)
2 stalks celery, chopped (5 oz. pre-chopped)
1 red bell pepper, chopped (10 oz. pre-chopped)
4 cloves garlic, minced
1 TBS Hungarian paprika
4 links Andouille sausage, halved lengthwise and sliced
1 can (15 oz) petite diced tomatoes, undrained
8 oz peeled and deveined shrimp
Tabasco sauce, to taste
¼ cup chopped parsley or cilantro, divided

INSTRUCTIONS:
Place fish pieces in a bowl and season with 2 tea. of Cajun seasoning. Toss to coat. And put aside.

Place cauliflower in another bowl and drizzle with 1 to 2 TBS olive oil. Season with ¾ to 1 tea. of salt, ½ tea. of black pepper & 1 tea. Cajun seasoning. Toss to coat.

Spread cauliflower out on to a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Roast for 10 mins.

Meanwhile, heat 3 TBS oil in a large skillet or sauté pan over medium heat. Add the onion, and cook 5 minutes. Add the celery and red bell pepper and continue cooking another 10 min or until very soft. Keep heat at medium.

Reduce heat to medium-low, then add the garlic, paprika, Andouille sausage and cook about 5 min. Add tomatoes, shrimp and fish, and cook, stirring often until shrimp and fish are cooked, about 10 min, until shrimp is pink, and fish breaks easily with a fork.

Add the cauliflower to the skillet & heat through. Add Tabasco sauce to taste.

Add ½ the parsley. Transfer to a serving platter and garnish with remaining parsley.

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