I have a very wonderful and easy recipe for leftover trout. I made this using leftover Lake Davis trout. It was so scrumptious, we ate it all up right away. Next time, I think I'll double the recipe and freeze some for quick lunches or dinners. Go for it!
Cook bacon in a large soup pot. Remove crisp cooked bacon and reserve. Add onions and bell peppers to the hot fat, cover, and cook gently for a few minutes until onions and peppers are softened.
- 1-1/2 to 2 C leftover trout, bones removed
- 1 large onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 3 slices bacon
- 10 oz. sliced frozen okra
- 3/4 C instant brown rice
- 5-6 C water
- 1 14-1/2 oz. can chopped or stewed tomatoes
- 3 packets, Herb-Ox instant chicken broth & seasoning
- 1 tsp. cajun-style seasonings
- dash cayenne
- salt to taste
- 1 Tbsp. lemon juice
Heat some of the water and dissolve chicken broth packets in the water. Add all water to the pot. Then, stir in okra, corn, brown rice, tomatoes, and cajun seasoning. Heat to a boil. Turn heat to medium-low and cook for approximately 10-12 minutes until veggies and rice are cooked.
Next, add broken up trout and crumbled bacon and turn heat to low. Stir in lemon juice, cayenne, salt and pepper to taste. Serve in bowls with cornbread or muffins and butter. Yum! Serves 4 happy campers!