June Newsletter
By Steve M.

Now that the days are longer, dryer and warmer it’s time for the summer fishing season to begin! For some of you hardy folk, the fishing season may have already begun and may never end for that matter, for others there may still be ice on your favorite haunt but for most of us it’s time to grease the reels and hit the rivers.

The hours and hours spent during the winter to tie enough flies for the upcoming summer finally comes to an end and it’s time to fish. I tie hundreds if not a thousand or more flies each winter, but not because of my fly tying prowess. It’s out of necessity that I tie that many flies. My casting stroke seems to have a penchant for ending up in trees, bushes or any other fly-swallowing stream side monster. So goes the battle of summer, survive the mean, fly eating riverside bushes and try to get the fly into the right flow of the river.

At some point this summer I would love to get to that next level, the one where a cast can actually hit the spot that was intended. It may take the entire summer… but maybe that fabled lunker will turn up and take the perfectly placed fly. Regardless of the catch, or lack thereof, it’s just being outside that counts!

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Ingredients:

12 oz. fresh/frozen peeled & deveined shrimp
1/4 t. black pepper
6 oz. fresh/frozen crab meat
1/4 t. ground red pepper
1/3 cup flour
3 cups chicken broth, heated
1/4 cup vegetable oil
2 large tomatoes, cut up
1/2 cup onion, chopped
dash of salt
1/2 cup red sweet pepper, chopped
2 bay leaves
1/2 cup green sweet pepper, chopped
1/2 pint shucked oysters, drained
4 cloves garlic, minced
3 cups hot cooked rice
1 1/2 cups sliced okra/1-10oz. pkg frozen cut okra

How to Prepare:

Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper and ground red pepper. Cook over medium heat for 3-5 minutes or until vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra and bay leaves. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Stir in shrimp, crab meat and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.

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THIS MONTH'S WINNER! CONGRATULATIONS!

Jackie H.

San Angelo, TX

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