I can feel the cool weather rolling in. And, friends and neighbors, I know the fish are biting from Shellman Bluff up to North Newport. I had reports from several fishermen around our coast, and they tell me the shrimp are in the river and the trout are biting.
I plan on wetting a hook this weekend. The weather is going to be nice Saturday and Sunday. So get out there. I thought I would throw out a little coastal recipe you may like to try for Thanksgiving.

Ingredients
1 pound of medium size shrimp.
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
½ pound andouille sausage, chopped
2 green onions, thinly sliced
2 cups fresh corn kernels (or frozen whole kernel corn, thawed)
1 small jalapeno pepper, seeded and chopped
1 ½ teaspoons ground cumin
3 tablespoons chopped fresh cilantro
1 ½ cups milk
3 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon freshly ground pepper

Preparation
Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan. Bake at 350° for 10 to 15 minutes or until lightly browned. Set aside.
Peel shrimp; devein, if desired. Set aside.
Melt butter in a large skillet over medium heat; add onion and garlic, and sauté until tender. Add shrimp, sausage, green onions, corn and jalapeño. Cook, stirring constantly, until shrimp begin to turn pink. Remove from heat. (Shrimp will still be raw.) Stir in cumin and next 5 ingredients. Fold in cornbread. Spoon into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes.

I hope you will give it a try and remember what Old Tight-Line said: Get out there and go fishing and, if you do, remember to always keep a tight-line. That’s it for this week.

Living the Tight line life on the coast. T.L.Jr.