![]() Regarding the previous review.there is no way you can make this recipe without the cayenne so I don't think it's fair to rate it without having used cayenne. I really enjoyed this recipe! It was easy to make, yet took enough time to feel like I was putting "love" into making it. Until I made it myself and found out how dull it is. ![]() I thought that the other reviews that called this "dull" were a little harsh. But if you're looking for a good gumbo-type stew recipe, this is NOT the one to go with. If your Mom made this for you when you were a kid, it might bring back pleasant memories. Unless you're from Cajun Country, do not expect much. Boy was I missing it! Every time she cooked it she'd tell my friend to invite me to dinner! Thanks for the recipe. Altered the seasonings just a little but this is the chicken stew my friends mom in New Orleans used to make. If you're looking for a gumbo type meal this isn't it. I think you could add just about any thing to this and it would be yummy, albeit maybe not cajun traditional. ![]() I added a lot of cayenne as well as some red potatoes and sausage. The instructions were clear and relatively easy (I think I could make gravy now that I can make roux). I don't cook - but as an experiment, I made dinner tonight. ![]() I haven't made this yet but it sounds close to how I was taught to make this.And it is not ment to be a gumbo it a stew with a roux! Yum,yummy! Five forks from me Cooked the roux till it was color of dark peanut butter. Really enjoyed this chicken stew (wasn't expecting a gumbo). If concerned about some of the pasta not being cooked all the way, after you stir the top to the bottom, just cover it back up and let it sit for another five minutes, then serve.This is a deceptively simple recipe, analogous to Don Link's smothered pork roast over rice from "Real Cajun" cook book. When the time is up, remove the cover, mix the top to the bottom, and serve. ![]() When done, remove the pot, and set aside for 5 minutes before uncovering. Do NOT touch that oven! Leave it alone! Trust me. Once boiling, cover, turn the fire off, and put the pot in the oven.Ĭook for exactly 1 hour. Once everything mixed nicely, gently press down on the top so that all pasta is touching liquid.īring the mix to a boil. When the soup has blended, add the pasta and meat back in. Sauté until completely soft, roughly 1 hour.Īdd the water, cream of chicken, hot sauce, kitchen boquet and raise the heat. When you no longer see pink, turn the heat to low and cook for 20 minutes stirring every so often.Īt the 20 minute mark, add the chicken and let cook for 10 minutes stirring occasionally.Īfter 10 minutes, remove the pork and chicken with a slotted spoon into a bowl.Īdd the sausage to the pot and cook for 10-15 minutes or until you see some browning.Īfter 10-15 minutes, Remove the sausage so that there's nothing left but the drippings.Īdd the onion, bell pepper, green onion, celery, garlic, cajun seasoning, and beef bouillon cubes. Season the pork well with kosher salt and black pepper.Īdd the vegetable oil to the pot, move the pot around to spread evenly, and sear the pork in the oil. Prepare the meat by cutting the pork and chicken into cube like pieces, and slice the sausage.Ĭhop your vegetables and move them to the fridge. Kosher Salt & Black Pepper (to season pork)ġ/2 Tablespoon of Cajun or Creole Seasoningġ lb (16 oz) of Bow Tie or Favorite Pastaįirst, start out by heating an oven safe pot over medium heat. ![]()
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