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Walleye Jambalaya


1 lb. Walleye fillets, fresh or frozen
1/2 cup chopped bacon
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, finely chopped
1 chicken bouillon cube
1 cup boiling water
1 can (1lb.) tomatoes
1 can (8 oz) tomato sauce
1 cup uncooked rice
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. thyme
1 dash ground cloves
1 dash nutmeg
1 dash cayenne pepper

Thaw frozen fillets. Skin fillets and cut into 1-inch pieces. Cook bacon until crisp. Add onion, green pepper, and garlic, cook until tender. Dissolve bouillon cube in boiling water. Combine all ingredients and pour into a well greased 2- quart casserole. Cover and bake in a moderate oven, 350F, for 50-60 minutes or until rice is tender and fish flakes easily when tested with a fork.

Serves 6


Blackened Walleye - Grilled  -  Broiled Walleye  -  Cajun Fried Walleye  -  Fried Walleye with Garlic Butter  -  Italian-Grilled Walleye  -  Pan-Fried Walleye with Lemon Butter Sauce  -  Spicy Walleye  -  Walleye Chowder   -  Walleye Chowder Again  -  Walleye Gumbo  -  Walleye Jambalaya  -  Walleye Wraps