The ‘greater family’ of fly fishers has always held a deep fascination for me.
We’ve all met fisher folk on the river who could best be described as a prick, princess-bitch, asshat, dumbass or some other colorful epithet. (Those are all unisex adjectives in our book by the way.)
Perhaps it doesn’t work this way in your world, but in our experience these folks are more likely to be wearing / carrying gear more worth more than my truck. Which they don’t know how to use. And they’re impatient, outlandishly tight-fisted and sunburn easily.
Thankfully the aforementioned are a striking minority among the ‘greater family’ of fly fishers.
Most of the fly fisher folk we’ve met over the years are guys and gals who respect your water, smile and wave, offer a beer and chat at the takeout or at lunch on the sandbar like a long lost friend.
They’ll share a fly box and a sandwich (watch yourself), tow your truck out of the mud, critique your cast, take your picture and tell a tall tale or two.
Half the time they might even be honest about what’s working and what water they’ve been fishing, though that might be pushing it.
Most of the ‘greater family’ of fly fisher folk don’t give a damn if you’re a high flyin’ corporate president or a greeter at Walbob’s. The real issue is can you row a rock garden when flows are down and handle yourself when the winds gusting on the Missouri and the midges are coming off?
The cyberworld has probably overall been a genuine boon for the ‘greater family’ of fly fishers.
Denizens of the fly fishing world can boast of their afternoon’s success that evening and readers around the world can share the in the triumph toot sweet.
We’ve enjoyed the hell out of connecting with fly fishers all over the world the past few years. One such connection has been with Bob G from Michigan; not only is Bob an accomplished fisher he likes to create in the kitchen as well.
Now we wouldn’t be able to pick Bob out of a police lineup if we had to; we’ve never met face to face. But we’d know his Jambalaya.
Here’s his Jambalaya recipe from a few years back – we posted it originally on Best Fly Fishing Yellowstone back in the old days, and it’s well worth sharing again. Of course it features the Cajun trilogy (onion, bell pepper and celery), lots of garlic, real thyme and lots of meat and shrimp.
¼ cup cooking oil
½ lb smoked sausage
½ lb cubed ham
1 cub chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped green onion
2 – 4 cloves mined garlic
1 – 16 oz can tomatoes
1½ cups chicken stock
1 tsp thyme
1 tsp cayenne pepper
½ tsp Cajun spice
1 tsp salt
1 cup converted rice
1½ tbs Worcestershire Sauce
2 lb. shrimp
2 bay leaves
In a large Dutch oven, sauté sausage and ham until lightly browned. Remove from pot. Saute onions, bell peppers, celery, green onion and garlic in the meat drippings until tender. Add back the cooked meats and the raw shrimp. Add tomatoes, thyme, bay leafs, pepper and salt. Mix together all liquid ingredients and add to the pot.
Let it simmer for 30-minutes. Add the converted rice and let it simmer for another 30-minutes. If the rice should make the Jambalaya too dry, add tomato juice or V8 juice, whichever one you like better. As with any hot spicy dish, you can adjust the cayenne pepper and Cajun spice to suit your taste. Jalapeno is another ingredient one can use.
Be creative.
Enjoy.
Tags: Friday Feast
