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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 07-27-2012, 07:28 PM
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Default Deer-Sausage-Pork Stew

Ca Ce Bon! Cooked this for our Couchon de Lait & Wild Game Feast tomorrow. We cooking a whole hog, deer, ducks, squirrels, catfish, meat rolls, and more, + desserts. Gonna be good sha!
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  #2  
Old 07-27-2012, 07:34 PM
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Thanks! Now I'm hungry!
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Old 07-27-2012, 09:09 PM
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Looks delicious. Do you use tomatoes in your gravy?
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Old 07-27-2012, 09:20 PM
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Nope, thats the Tiger Sauce and a jar of etoufee mix. Use a little roux.
I use the following, just do it without a recipe so can't tell u quantities :
roux
tiger sauce
etouffee mix
onions
bell peppers
chicken broth

brown deer meat in black iron pot
brown pork loin cut up in black iron pot / use a little grape jelly to brown
cut up sausage into bite size, brown in black iron pot
put all meat together and heat adding the roux, etouffee mix, broth
while this is mixing good
sautee onions & bell peppers / then add to meat
add Tiger sauce and season to taste
thicken your gravy till you like with roux, or thin with more broth

sometimes I will add rotels, this time i didn't

But I do use a lot of Tiger Sauce, love that stuff
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Old 07-27-2012, 09:28 PM
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Dang Danny, looks good.
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  #6  
Old 07-28-2012, 11:53 AM
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Quote:
Originally Posted by DannyI View Post
Nope, thats the Tiger Sauce and a jar of etoufee mix. Use a little roux.
I use the following, just do it without a recipe so can't tell u quantities :
roux
tiger sauce
etouffee mix
onions
bell peppers
chicken broth

brown deer meat in black iron pot
brown pork loin cut up in black iron pot / use a little grape jelly to brown
cut up sausage into bite size, brown in black iron pot
put all meat together and heat adding the roux, etouffee mix, broth
while this is mixing good
sautee onions & bell peppers / then add to meat
add Tiger sauce and season to taste
thicken your gravy till you like with roux, or thin with more broth

sometimes I will add rotels, this time i didn't

But I do use a lot of Tiger Sauce, love that stuff
I like they way you cook. Only thing that gives me pause is the grape jelly. Just never had it before so I guess I'll have to give it a try.
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Old 07-28-2012, 12:07 PM
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Man that looks good
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Old 07-28-2012, 06:27 PM
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Picked the grape jelly up from a friend who was cooking a pork & sausage jambalaya / 20 gallon black iron pot. Cooked his pork till almost done, then added the grape jelly, man it made the pork really brown up and when all was finished, the pork was not white but real brown in the jambalaya. So decided to try it in this stew and came out real good.
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  #9  
Old 07-28-2012, 10:08 PM
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How much are you talking about? Can you taste it? I had an aunt that used grape jelly when she made meatballs but that was beef and was over powered by her sauce.
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Old 07-29-2012, 05:40 PM
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I would say to about 3-4 lbs of pork cut up to bite size I used about 1/2 to 3/4 cup of jelly. No you don't taste the jelly at all. It does give off a little sweetness to the complete stew I cooked. Don't cook on too high a fire, about med low, otherwise you will notice after a while it will start burning at bottom of pot. Just continue cooking till all meat browned.
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