Ingredients: |
Ingredients: CHOICE OF MEATS: SHRIMP,CHICKEN,BEEF,PORK - 4LBS CUBED
1 C (2 STICKS) BUTTER
1/4 C ALL-PURPOSE FLOUR
2 MEDIUM ONIONS-FINELY CHOPPED
1 LARGE GREEN BELL PEPPER-CORED
SEEDED AND FINELY CHOPPED
4 GARLIC CLOVES, MINCED
1 28 OZ CAN DICED TOMATOES
1 14 OZ CAN DICED TOMATOES
1 1/2 C FRESH OR FROZEN CORN KERNELS
5 C STOCK (SHRIMP OR BEEF OR CHICKEN
2 T. SALT
2 BAY LEAVES
1 1/2 TSR. DRIED BASIL
1/2 tsp. DRIED THYME
1/2 tsp.. GROUND BLACK PEPPER
1/4 tsp. PAPRIKA
1/2 BUNCH ITALIAN PARSLEY/FINE CHOPPED
1 BUNCH SCALLIONS WHT AND GREEN PARTS
FINE CHOPPED
2 C CELERY - FINE CHOPPED
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Directions: |
Directions:IF USING SHRIMP - PEEL. SET ASIDE.. IF USING MEAT, BROWN WELL IN SEPARATE PAN. SET ASIDE.
MELT THE BUTTER IN A LARGE HEAVY-BOTTOMED POT OVER MEDIUM HEAT. WHISK IN THE FLOUR AND COOK, WIHISKING ALMOST CONSTANTLY, JUST UNTIL THE ROUX IS A LIGHT PEANUT-BUTTER COLOR AND YOU SMELL THE AROMA OF THE ROUX,, ABOUT 5 TO 10 MIN.
ADD THE ONIONS, CELERY, BELL PEPPER AND GARLIC AND COOK, STIRRING CONSTANTLY, FOR AN ADDITIONAL 5 MIN.
STIR IN TOMATOES, CORN, STOCK,SALT, BAY LEAVES, BASIL,THYME,PEPPER,AND PAPRIKA
AND BRING TO A BOIL. REDUCE THE HEAT TO A LOW SIMMER AND COOK FOR 45 MIN.STIR
OCCASIONALLY.
STIR IN THE SHRIMP (OR OTHER MEAT) PARSLEY AND SCALLIONS. BRING STEW BACK TO A BOIL OVER HIGH HEAT AND THEN TURN HEAT TO LOW AND SIMMER 20 MIN.REMOVE FROM HEAT ALLOW TO STAND AT LEAST 15 . MIN. ADJUST SEASONINGS IF DESIREDL AND THEN SERVE OR HOLD ON!! . |
This recipe for CAJUN STEW TEXAS STYLE is from