Pineview Wed. Morning?

[TubeDude]

[cool][#0000ff]If you are a dutch oven fan, then you realize that style of cooking is designed for tougher cuts of meat that benefit by long slow cooking. Fish is more delicate and should never be overcooked. [/#0000ff]
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[#0000ff]That does not mean that you can't use fish in some dutch oven variations. The jumbalaya sounds good, and there are probably several species of fish that would work well in it. All I can suggest is to cook all of the other ingredients together for a long time, to blend the flavors well, and then dump in the fish for only the last half hour or so.[/#0000ff]
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[#0000ff]You might get some good results with my [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=216528;#216528"]CATFISH CHILI[/url] recipe, done in the dutch oven. Catfish flesh is tougher and less prone to disintegrating than trout or some of the fine fleshed warm water species. It also benefits by a lot of cooking, unlike many others. The link above is to a post I made at one time, including pics and recipe.[/#0000ff]
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[#0000ff]Let me know when dinner is served.[/#0000ff]
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