BY Keith Krych
This is a great recipe for when you find that bag of walleye in the back of the freezer. Serve this with a good french bread and a nice burgundy.
1/2 lb bacon
1 c. each onion, celery, green pepper, and red pepper all diced
1tsp. chopped garlic
1/2 tsp. each white pepper, thyme, and oregano
1/8 tsp. cayenne pepper (or to taste)
8 c. chicken broth
1 lb smoked sausage sliced 3/4 inch thick on an angle
1 lb walleye in 1 inch cubes
Sauté bacon and reserve. Heat the bacon fat until it just begins to smoke, then add an equal amount of flour. Whisk until the mixture (roux) turns the color of a brown paper bag. Add the onion, celery, green and red pepper, garlic, cayenne, white pepper, thyme, oregano, the reserved bacon, and chicken broth. Cook gently for 15 minutes. Add the smoked sausage and walleye (frozen walleye work great). Simmer gently for about ten minutes. Season with salt pepper, and if you can find it fille (ground sassafras leaves). Serve over cooked white rice with a good red wine.