Celebrating Two Decades: Show Milestones, Outdoor Memories, Summer Scouting, Catfish Coubion, Pit-Cooked Pork, and Bison Burgers
About this episode
Luke Clayton celebrates two decades of the show by sharing a traditional Catfish Coubion recipe and discussing outdoor destinations.
JUNE 27th, 2026 Show Segment 1: Catfish Coubion Recipe Host Luke Clayton kicks off the show by sharing a traditional wild game recipe and connecting with local Texas businesses. Discussion: Luke shares a detailed, step-by-step recipe for Catfish Coubion (court bouillon), a classic Cajun tomato-based fish soup. He recounts learning the dish 30 years ago from his friend Nate, owner of Nate's Seafood. The recipe utilizes prime blue catfish pieces cooked alongside the "Holy Trinity" of Cajun vegetables (onions, celery, and bell peppers), a quick 10-minute olive oil and flour roux, chicken or seafood stock, tomato paste, chopped tomatoes, bay leaves, and Cajun seasoning. To keep the fish from breaking apart, it is added at the very end to gently poach off the heat for 15–20 minutes. It is served over white rice with file seasoning, a squeeze of lemon, and toasted garlic bread. Sponsors: CVA Muzzleloaders & Centerfire Rifles (cva.com) Dash for Cash Pawn Shop (Seagoville, TX) Segment 2: Outdoor Destination Spotlight This segment focuses on premier hunting locations and managing target species in the loaded game countries of the Ark-La-Tex and Oklahoma regions. Discussion: Luke…
Sponsors
CVA Muzzleloaders & Centerfire Rifles, Dash for Cash Pawn Shop
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