2017 Boggy Bayou Mullet Festival Guide

Mullet Chowder Recipe

3-1/2 pounds skinned and boned mullet fillets
1/2 cup chopped salt pork
2 medium onions, chopped
1 cup celery stalks and leaves, diced
3 cloves garlic, chopped
1 small green pepper, chopped
1 large can of tomatoes
1 can tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon liquid hot pepper sauce
2 teaspoons black pepper
1 tablespoon salt
8 white potatoes cut into chunks
2 large carrots, sliced

Cut mullet fillets into chunks. In a large Dutch oven, fry salt pork until light brown. Add onions and cook until done. Add celery, garlic and green pepper and cook for 5 minutes. Add tomatoes, tomato paste, Worcestershire sauce, hot pepper sauce, pepper and salt. Cook 10 minutes. Add 1 pint boiling water, potatoes and carrots. Cook until potatoes are nearly done. Add mullet chunks and simmer until the fish flakes easily when tested with a fork.

Makes 6 generous servings.

— Mrs. Leonard E. Destin