Do you curse and stomp your foot when you realize the fish that just gobbled your 35-cent live shrimp and yanked under your cork is a sheepshead? You wouldn't if you cooked them like Capt. Jacques ...

First off, prep all your ingredients- chop the onions and the celery, mince the garlic, wash and cut the bell peppers, dice the carrots, and slice the shallots. Then heat the olive oil in a ...