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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
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Deer-Sausage-Pork Stew
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#2
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Thanks! Now I'm hungry!
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#3
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Looks delicious. Do you use tomatoes in your gravy?
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#4
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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 |
#5
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Dang Danny, looks good.
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#6
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Quote:
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#7
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Man that looks good
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#8
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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
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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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#10
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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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