Search Results For Roux


Seafood Gumbo in a Crockpot

Average Rating: (5 / 5)

...rained 4 cups shrimp or fish stock (or water) 1 pound fresh lump crabmeat 8-12 ounces frozen crawfish (or shrimp) 1 pint drained oysters 1 1/2 cups uncooked white or brown rice 3 cups water for rice Directions Step 1 To Make Roux: In a small saucepan combine flour and ...

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Crawfish Bisque (with head stuffing)

Average Rating: (0 / 5)

...boil for 30 minutes, until pretty thick. You can add more water, to reach the desired consistency, but do NOT add more than 1 more quart of water. Step 4 TO PREPARE the FINISHED BISQUE: Add the stuffed crawfish heads to the roux gravy, which is slowly boiling. Add the ...

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Catfish Courtbouillion

Recipe Type: ,
Average Rating: (3 / 5)

...nd allspice 2 1/2 pound catfish, redfish or snapper (fillets or strips) 2 tbsp fresh lemon juice 2 tsp Tabasco, more or less to suit taste Directions Step 1 In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low ...

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Classic Cajun Dirty Rice

Recipe Type: , , ,
Average Rating: (5 / 5)

...aste 1 tsp each of black and red pepper 1/4 cup chopped parsley 1/4 cup chopped scallions (green onions) 2 cups cooked rice 1 bouillon cube dissolved in water Directions Step 1 Combine the bacon fat and flour and make a dark roux. Add the onion, green pepper and celery ...

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Dirty Rice

Recipe Type: , , ,
Average Rating: (5 / 5)

...alt, black pepper, red pepper 1/4 cup chopped green onions 1/4 cup chopped parsley 3 cups cooked rice 1 bouillon cube Directions Step 1 Combine the bacon fat and flour over medium heat and stir until the mixture makes a dark roux. Add the onion, green pepper, and celery and ...

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Brookie’s Black Bayou Gumbo

Average Rating: (5 / 5)

...hen chicken is falling off of bones, take out chicken and debone and re-add chicken to pot. Salt and pepper to taste. Add thyme and cayenne as needed for taste. Use some Creole or Cajun seasoning also to taste. Step 5 Make a roux in the skillet. Get the oil ...

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Mama’s Tomato Gravy

Average Rating: (5 / 5)

...an (3 oz) tomato paste Salt and pepper to taste (not too much salt) Directions Step 1 In a skillet, stir flour into grease over medium-high heat. Step 2 Let flour cook and brown, keep stirring, don’t let it burn. Step 3 When roux has browned, pour water into skillet, ...

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Nicky’s Crawfish Etouffee

Recipe Type: , , ,
Average Rating: (5 / 5)

Bar none, this is the best crawfish etouffee I’ve ever had that doesn’t require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocer’s seafood section. I hope you all enjoy it ...

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