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Taken from "The Essential Rice Cookbook." Easy to prepare and very tasty. Can also be adapted to use shrimp, scallops, squid, alligator, catfish, tilapia, chicken, pork, rattlesnake... any mild-flavored meat.
- Cook rice according to directions on packaging.
- Chop onion.
- Chop peppers, chilli, and celery. Keep or remove seeds as desired.
- Chop green onions.
- Chop meat.
- Make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. On low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. Remove from heat and set aside.
- Meanwhile, bring stock to a boil in a separate saucepan.
- Once you are done with the roux, melt butter in a frying pan and add onions. Cook until they become translucent. Then add peppers, chilli, and celery. Cook about 5 minutes. Then Cajun spices, celery salt, and dried basil.
- While veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. Stir frequently.
- Add cooked veggies to roux and simmer another 15 minutes.
- Add meat and cook another few minutes. Serve over rice.
- Note: seafood tends to cook quickly. Pork or chicken will probably require pre-cooking. Use your judgment.