After a morning of jug-lining for catfish, the crew harvests more than enough meat for a hearty meal of sauce piquante.

Sauce piquante translates to “spicy sauce” but this dish is so much more than that. This Cajun stew is widely cooked with a variety of proteins including gator, venison, and rabbit. Hard-boiled eggs and fresh catfish in this rendition makes for some perfect camp cuisine. Click here to see the most recent episode where Junior cooks up this classic dish for the whole Duck Camp crew.

After a morning of jug-lining for catfish, the crew harvests more than enough meat for a hearty meal of sauce piquante.

Sauce piquante translates to “spicy sauce” but this dish is so much more than that. This Cajun stew is widely cooked with a variety of proteins including gator, venison, and rabbit. Hard-boiled eggs and fresh catfish in this rendition makes for some perfect camp cuisine. Click here to see the most recent episode where Junior cooks up this classic dish for the whole Duck Camp crew.

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This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This recipe is so simple that catching the catfish is the hardest part. Fresh Louisiana catfish are seasoned with my submarine spice blend and lacquered with homemade tomato sauce making this simple catch a delicious meal.

Catfish are not exactly selective when it comes to their diet. In fact, they’re some of the most opportunistic feeders in freshwater. But that doesn’t mean they’re always easy to catch. Water temp, clarity, current, time of day and time of year are all influence their willingness and ability to feed. They’re also factors you need to consider when selecting bait. We’re not talking about breaking records here; we’re talking about catching dinner...

We caught a big catfish and my buddy Ryan taught us how to skin it right at the boat ramp. These flatheads are renowned for their belly meat. This is a big one, but you can use this basic method with almost any size of catfish. This works best if you have a standard fillet knife and an electric fillet knife. First, you take the two fillets off the sides and then cut off the belly meat. Using the electric knife on the fillets, cut a 90 degree...

After a morning of jug-lining for catfish, the crew harvests more than enough meat for a hearty meal of sauce piquante.

Sauce piquante translates to “spicy sauce” but this dish is so much more than that. This Cajun stew is widely cooked with a variety of proteins including gator, venison, and rabbit. Hard-boiled eggs and fresh catfish in this rendition makes for some perfect camp cuisine. Click here to see the most recent episode where Junior cooks up this classic dish for the whole Duck Camp crew.