I believe it 's the wild catfish 's scavenger diet that gives it its signature taste ( coupled with a bit of good old Louisiana water pollution ) . It 's also a lot of fun to catch the ingredients . The second rule is to cut the fish into steaks , not filets . Leaving the bones in will keep the fish from falling apart in the pot , and if you use larger catfish , the bones will be large enough to pick out .

Answer the following question: If the narrator were being stereotypical , what will they be cooking ?
A big pot of gumbo .