Featured Pinch Tips Video
- 1 1/2 lb
- elk, venison, moose, bear, beef, pork, lamb cubed or chunked up for stew
- 1 1/2 c
- dry roux (will also post dry roux)
- 1 c
- 1 cup each, peas, carrots, potatos
- garlic powder
- cajun seasoning
- salt and pepper to taste
- vegetable oil, i use canola
1First let me say when I make this I grab whatever meat my hand hits in the freezer. It might be Venison or it might be Pork. Although I prefer Venison over other types of meat. If Im in a hurry I used canned veggies instead of fresh to cut the cooking time down. Sometimes Ill add corn or celery, tonight Im adding Chantrelle Mushrooms because Im out of peas.
2I like to use a little bit of tenderizer if Im in more of a hurry. If Im letting it simmer for a couple hours I dont use it.
3In a large pot, (I used an 5 quart), put about 2 tablespoons of oil and bring to medium heat. Once the oil is hot, add in your meat. Sprinkle you cajun seasoning overtop and the garlic powder. (Id say about 1/2 - 1 t of garlic powder.) and stir then sprinkle again with cajun seasoning and garlic podwer. Just brown the meat to sear it a little bit.
4With HOT water fill the pot about halfway. If youre letting i simmer a couple of hours add a little more water. Bring to a full boil.
5If youre using fresh diced and sliced veggies add them now. If youre using frozen add them in after youve simmered 45 minutes. If using canned I wouldnt add them until youve simmered about an hour. I normally cook this around 1 1/2 hours at a nice simmer.
6While its still simmering, start to add your Dry Roux. I usually scoop some in a measuring cup and sprinkle slowly as I constantly stir, stopping to check the consistency ever few seconds so it doesnt get too thick. I use around 1 1/4 cups of dry roux in mine. If you want it thinner, dont put as much, if you want it thicker, keep sprinkling it in until you get the thickness you want. Dont worry about clumping, dry roux doesnt clump, its so easy to use! Just remember to give it a few seconds to cook after stirring in so it doesnt get too thick. If it does, just add some water or milk until its how youd like it.
7Turn it down from a good simmer to a very soft simmer. You want it just kind of bubbling, not bubbling but not just spitting now and then either. Let it cook stirring every now and then for 30 minutes. Turn it off and remove from heat, let it stand a few minutes before serving.
8You can serve this as a soup, a stew, or a hearty gravy depending on how much dry roux you use so I highly recommend using it for other dishes and gravies also. I normally serve this over white rice but you can also serve it over baked potatoes (Yes baked and its awesome!), skillet fried potatoes, boiled... my mom puts it over corn bread. I also like eating it as soup or stew with beer bread when I can get my mom to make it for me. Tonight Im trying Peasant bread.