Search Results For Roux
Seafood Gumbo in a Crockpot
...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 ...
Read moreCrawfish Bisque (with head stuffing)
...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 ...
Read moreCatfish Courtbouillion
...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 ...
Read moreClassic Cajun Dirty Rice
...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 ...
Read moreDirty Rice
...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 ...
Read moreBrookie’s Black Bayou Gumbo
...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 ...
Read moreMama’s Tomato Gravy
...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, ...
Read moreNicky’s Crawfish Etouffee
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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