Reel Masters. Susan Schadt

and teacher, is targeting redfish with certain genetic traits that distinguish these redfish from those most often found off-shore. These are only found in the shallow clear waters of Delacroix, where they develop a deep bronze color and are shorter, stockier, and have more girth than the reds in other areas.

      Targeting fish is a bit more challenging but much more exciting. The water clarity is crucial when spotting the fish, so it’s best to target fish on a sunny day with falling high tide.

      “The reds race to the buoyant lure, break the surface with a sequence of mighty splashes. Hooking our first fish is dramatic, especially as our lighter tackle makes for a heck of a fight, which I gladly pass on to Drew Drew.”

      Wearing polarized sunglasses and dark-brimmed caps, we can see fish in the shallow waters finning their way through the grass beds, feeding on baitfish, small crabs, and brown shrimp. Drew Drew and I cast more often than not right on top of our targeted fish, spooking them and forcing us to find more targets. Eventually we get the hang of leading the fish by a couple of yards with our casts as Jeff or Drew poles the boat in the foot-deep water.

      The reds race to the buoyant lure, break the surface with a sequence of mighty splashes. Hooking our first fish is dramatic, especially as our lighter tackle makes for a heck of a fight, which I gladly pass on to Drew Drew.

      His face lights up with excitement and a sweet impish grin as we continue to pass him the rods to reel in the ferociously fighting reds. I jump to net them as he works them close to the boat. It’s safe to say every man on the boat reverted back to the 11-year-old version of himself, giggling, laughing, and bragging about who has landed the biggest one or who could cook the best fish.

      Realizing that Drew Drew will inherit the very love of the marsh from my friends and me that I took from my dear father and his friends fills my soul with happiness. Through that love of our rich ecosystem, the truest sense of stewardship evolves. Knowing that our children have that same attachment brings me deep pride as I watch the next generation of conservationists being formed through an exceptional morning of fishing in the salt marsh.

      “Realizing that Drew Drew will inherit the very love of the marsh from my friends and me that I took from my dear father and his friends fills my soul with happiness.”

      “One could easily say that I have not evolved much since those early days of my idyllic youth. I am just as comfortable today lost in the Louisiana marsh with those same fellows I once fished with as a child as I am in one of our kitchens.”

      “The marsh has a sound of its own, from the humming of bugs’ wings to the faint drumming of the diesel oyster luggers and shrimp boats, the splashing of lake runners and reds feeding and on the brackish surface while nutria call out. I found them all captivating and peaceful.”

       CREOLE SEAFOOD JAMBALAYA

      SERVES 6

      In Cajun country, they wouldn’t think of using tomato in their Jambalaya. In New Orleans, we do like our tomato, but not too much. We don’t want it looking like Spanish Rice. What’s really important is to not overcook the shrimp. You want them gorgeous and plump. I add them at the very end and try not to stir the pot too often to check on them.

      • ½ POUND ANDOUILLE OR OTHER SMOKED SAUSAGE, CHOPPED

      • 1 POUND FRESH PORK SAUSAGE, REMOVED FROM THE CASINGS

      • ½ CUP BACON FAT OR CANOLA OIL

      • 1 LARGE ONION, CHOPPED

      • 1 BELL PEPPER, SEEDED AND CHOPPED

      • 1 STALK CELERY, WITH LEAVES, CHOPPED

      • 3 GARLIC CLOVES, MINCED

      • 2 CUPS WHITE RICE

      • 1 TEASPOON DRIED THYME

      • 2 BAY LEAVES

      • 1 TEASPOON CAYENNE PEPPER

      • 1 CUP CRUSHED TOMATOES

      • 4 CUPS CHICKEN STOCK

      • 1 ½ POUNDS MEDIUM WILD AMERICAN SHRIMP, PEELED AND DEVEINED