Leon County Cooks: The Shrimp Girls

Max Holton from Lake Limestone pays Cheree Theiler for a pint of fresh oysters. Sherry's Shots

Shrimp lovers who live in Leon County are at a definite disadvantage when it comes to being able to purchase good fresh shrimp. Occasionally there are vendors on the side of the road with signs that say "fresh shrimp", but most folks are hesitant to buy, unless they know the seller. Well never fear fellow Leon County dwellers, Bubba J's Shrimp sells fresh, beautiful, guaranteed shrimp in Jewett every second weekend, during the flea market and has been doing it for over 12 years.

Bubba J's Shrimp is owned and operated by Lisa Fournet from Pasadena, Texas, and was named after Bubba Gump Shrimp in the movie Forrest Gump. Fournet's family has property and a house just outside Marquez . In 1996 Lisa wanted to have a water well drilled because the well water in Marquez tasted like rust and left her hair red, so she came up with the idea of buying shrimp on the coast and bringing them to Jewett on flea market weekend. The first weekend she came to the flea market she sat up on Friday morning with 50 pounds of shrimp which she sold quickly. The next week she brought more, and then more the next week and now she brings 350 pounds every month and is usually sold out by noon on Saturday. The only weekends Lisa has missed was when she had her two children. She put up a sign "Shrimp girl on maternity leave." Bubba J's also sells fresh oysters but only during the winter months.

Lisa Fournet and Cheree Theiler hold up a sample of their beautiful, delicious jumbo shrimp. Sherry's Shots

Cheree Theiler and Fournet have been best friends since childhood when they grew up on the same street. Theiler is Fournet's right hand woman and comes with her every month to help with the sell. Cheree is a dental hygienist when she is not in Jewett selling shrimp.

Fournet says her life has not always been about shrimp; she worked for Center Point Energy for fifteen years, but declares that this is much more fun.

The monthly excursion is more of a hobby and an opportunity to see local friends than a job, although both ladies are excited to be doing so well with the enterprise. You will find them on Highway 79 just east of the flea market in Jewett on the second weekend come rain or shine. A bright hot pink sign on a red pickup makes Bubba J's hard to miss.

When Fournet was asked if this was the coldest day she has worked she said "Not even close. The coldest was 19 degrees". Keep in mind the shrimp is on ice and must be dipped out of the cooler. These ladies really love what they do!!

Lisa is married to Chris and the couple has two children, Della 5 and Noah 2. Chris and the children stay at their home in Marquez while the ladies do their thing in Jewett. Lisa, a stay-at-home mom, says this is her chance to talk to adults. Cheree's husband is Donnie and they enjoy the company of a dog, Mollie, and a bird named Birdie.

The ladies provided the first two recipes. The gumbo recipe is mine.

Beer battered shrimp 1 ¼ c flour 1 egg 1/3 cup sugar 2 tbsp olive oil 1 cup very cold beer or very cold water ( the beer makes the batter fluffier) 1 ¼ tsp Tony Chachere's Mix ingredients together to make batter. To butterfly shrimp take vein out along back and cut carefully until almost through. Dip into batter and drop into hot cooking oil. Take out when golden brown.

Grilled Shrimp
Use jumbo shrimp
Place a strip of cheese along
back of shrimp (pepper jack,
Monterey jack, cheddar)
Place a strip of jalapeno pepper
over cheese

Wrap a strip of bacon around shrimp, cheese and pepper and secure with a toothpick Place on hot grill turning once. Cook until bacon is done.

Authentic Cajun Seafood Gumbo

The secret to any gumbo is the roux. I prefer to make my own roux, but if you don't want to go to that much trouble buy Savoie's Old Fashioned Roux. You can find it at WalMart in the ethnic grocery section of the groceries department. To make roux from scratch:

Place about ½ cup oil or bacon fat in skillet and heat. When hot add two or three heaping tablespoons of flour, as though you are making gravy. Cook over low heat until the mixture is copper colored, probably 30 minutes. Stir constantly and be careful not to scorch. If it is too dry add a little oil, if not dry enough add some flour.

Add roux to 3 quarts water and bring to a boil then add: 1 large onion, chopped 1 bell pepper, chopped 2 pods garlic, minced 2 stalks celery, chopped Cook on low for ½ hour then add: 2 lbs fresh cleaned shrimp (be sure to remove the tails) 1 lb. fresh crabmeat or use canned crabmeat 1 lb. crawfish (if desired) 1 pt. oysters ½ cup chopped green onions ½ cup chopped parsley Simmer for 15 minutes. Serve over rice.

To make Sausage and Chicken Gumbo substitute 1 large hen (cooked and cut in pieces) and 1 pound Ekridge sausage (cut in 1 inch slices) for the seafood and use chicken stock in place of water.

Please call The Buffalo Press if you would like to be one of our cooks or if you know someone who would be a good candidate.