ryork
Senior Member
I do this dish a couple times every Spring. Hit the river for a few hours Fri afternoon. In spite of a drop in temps and some ridiculous current, managed to catch some whites and hybrids. Brought home a few of the white bass. Made the sauce by sweating down some onion, celery, bell pepper, jalapeno, green onion, garlic, creole seasoning, a bunch of fresh parsley, bay leaves and fresh thyme. Then added some fresh chopped tomatoes and some flour. Let that marry for a little bit, and then added some chicken stock, w'shire sauce, hot sauce, and tomato paste. Then it let it simmer down for about an hour and a half. Served it with some rice, blackened white bass filets, and a relish I threw together from some pickled green tomatoes, red onion, garlic, jalapeno, and fresh dill.
