Gar Étouffée

Bone 3 lbs. gar, cut into small fillets and soak in milk. To a cup of good brown roux add 2 cloves garlic, minced, 2 medium onions, 1 sweet pepper and four stalks celery, chopped with 36 ounces diced canned tomatoes and two cups weak poultry broth. Stew for one hour, add 2 tablespoons dried parsley, 1 tablespoon dried thyme, 1 teaspoon dried oregano, a bay leaf the juice of one lemon, salt and pepper to taste. Bread gar in flour seasoned with salt, pepper and cayenne. Layer with sauce in a casserole and bake in a medium oven until tender.

4 Replies to “Gar Étouffée”

  1. Go to Mathews Landing on Eagle Lake and ask–that is where the guys that fish for buffalo and gar buy gas. World record gator gar was caught at Chotard.

  2. Unless things have changed in the last 40 years, you don’t have to look far or be a proficient fisherman to catch gar. You can catch them in any Delta bayou or crescent moon lake. They are the junk fish most people throw back.

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