Prep Time: 20 minutesCook Time: 3 hours
Serving Size: 8 Quarts
3 lbs. Pork stew meat or diced Boston Butt
Roux (see directions):1 cup each flour and Vegetable or Canola cooking oil)
Cajun Trinity (diced): 2 large onions, 1 bell pepper and 1 stalk of celery
1 handful chopped Shallots (green onions/scallions)
10 oz. can Rotel Diced Chili Tomatoes
6 oz. can Mushroom pieces and stems
5 oz. can Cream of Mushroom
6 oz. Worcestershire
3 oz. Italian dressing
2 tbsp (1oz.) Tabasco Chipotle Sauce
2 packs McCormick Beef Stew Mix
1 tablespoon Morton Season-All
8 oz. water
14 oz. beef broth
15 oz. can Early Potatoes (drained and sliced/cubed)
4 oz. baby carrots (leave whole)
8 oz. jar small Cocktail Onions (drained and rinsed)
Marinate diced pork in Worcestershire and Italian dressing and lightly coat with Season-All, set aside in refrigerator. If possible do this 1-2 hr. ahead or even better the night before you begin to cook.
Mix oil and flour in heavy bottom s/s or Magnalite (cast alum.) pot; if you omit the potatoes (or substitute with turnips) you can also use cured cast iron.
Begin heating on med/low fire to brown Roux to a dark chocolate color.
WARNING: Do not rush this or Roux will burn. Any burning/scorching and you must discard and start over. As it darkens you may lower heat.
Blend in Trinity and sauté 15 min.
Add in pork. Stir around till pork is lightly browned.
Option: You may instead brown pork separate in a skillet then add in to main pot at this point.
Important: Don’t Panic!! It will look like a gooey mess. Add broth and keep stirring at med. heat and it will thin it out after about 5 min.
Pre-dissolve Stew Mix in boiling water then stir in. Add in Rotel and Cream of Mushroom. Now it will be perfect consistency, texture and color.
*Add in all remaining ingredients, cover and simmer on very low 2-3 hrs. stirring every 10-15 min. If any sticking, add a couple of ounces of water.
TIP: Have errands to run and too busy to keep checking on it? Then try this; > At point * dump everything into a crock pot, set on “LOW”, and forget about it for the rest of the day. It will be ready when you are.
Serve over hot, steaming, cooked rice with halved peeled boiled eggs.
Submitted By: Tony Guidry, EMT-Paramedic
Louisiana, USA
19 comments:
This looks good, but what's a mulligan?
Mulligan was Gulliver's brother; Instead of sailing, he traveled everywhere by foot; kept a big Kidney Stone from a slaughtered deer in his backpack. When he would arrive in a foriegn village he pulled out the rock and asked the town for a kettle and water then cou-yon-ayed the town's people into contributing a meat or vegetable to make a big stew for all to share. It was the basis for the story "Stone Soup". A Mmulligan is now know as the designated "hobo" cook recruited as "his turn" to make a meal of scraps.
Drop everything, and I mean everything, and COOK THIS STEW! This is the best tasting stew I have ever had in my life...and soups and stews are my favorite thing to cook and eat! It has a very distinct flavor..being a Portuguese girl I'm guessing it's the Roux that makes it? I made this 3 days ago and have eaten it for almost every meal since, including breakfast! I can't wait to make another one, especially now that I have trial and errored Roux preparation! I even had to consult with the Recipe owner Tony, and received some ARS (Advanced Roux Support) LOL!
The only thing I didn't like was the cocktail onions...they stayed too hard, but I left them whole...perhaps I should have diced them?
This weeks Featured Ingredient will highlight, you guessed it: Roux! I'm having a blast researching this remarkable ingredient, and will be finished soon. Check the featured ingredients page for a Portuguese Girl's roux rendition! :)
P.S. MAKE THIS STEW! omg, it is sooo good!
Sorry; I should have mentiond, they have to be the very small coctail onions, the bigger "hors d'oeuvres" type take to long to cook down unless you boil them on the side. About the best are the Zatarain's Petite zoinions; also don't forget to dran and rinse them a couple of times to get rid of the vinegar taste.
Gulliver's brother, that's a good one!!! Will try this next for month's FD general meeting. One of our guys said they had a jambaghetti at Peltier Park in Thibodaux for the Komen a couple of years ago; was that you?
Hey Lance; yeah, we made the Jambasketti the last 2 years for the Komen Race, this past yaer it was at Nicholls because it grew to big an event for the park. Our group is Chackbay vol. F.D.
OMG! I can feed on this till I can't breath...DELICIOUSNESS.
i had irish stew before and heard it called mulligan but the color of yours really caught my eye, it looked nothing like this.
whats roux ? i asked at the store and they diddnt sell it and diddnt know what is was either.
Roux is the mix and browning of the flour and oil. It's written just behind the wrd "Roux" to show the amount needed of each; just as I described the "Trinity" specifics behind the word.
Go to the "Featured Ingredient" section of the web site and Niki does a great job in explaining a Roux.
Tony
had trouble with the rou so it didnt turn dark enough but the taste was fantastic; i have to try this one again. any sugestion or help you can give with the rou?
See my last post about "Niki's" post about Roux on the "Featuerd Ingredient Tab".
I do suggest a heavy bottom pot, no cheap aluminum or teflon coated; and use a flat wooden paddle or plastic spatula and as soon as it starts to darken a little keep it moving at least every couple on min. and lower the fire.
I don't know if that's a real Louisiana dish because it wasn't peppery like I heard cajun stuff was, but my gosh, that's about the best thing I've ever tasted.
The seasoning in Cajun food is not about the heat, it's all about the "Lagniappe of Flavor". However, if your brave enough to dare the "Sweet Heat" try my Pastalaya. Making that at a Jambalaya Cookoff is like bringing a Sherman Tank to a knife fight.
I looked up your saying, "Lagniappe of Flavor", and it totally fits. I've taken Culinary classes but never heard of or eaten anything close to this roux-based dish; I can't even pronounce it. One thing is for sure, now that I've had it, I'll never go back to a watered down and plain stew; this was the best, period.
Matt
I've eaten stew's my whole life and never heard of a roux or using flour. As a Nutritionalist I'm concerned about the un-needed extra empty calories. I'm not trying to state the stew isn't good, because everything else looks fine; I'm just wondering if the roux is necessary.
Off course you can make a stew without the roux. You can also leave out the onions, peppers, vegetables, seasononong and meat; it's called water.
LOL. Sorry, couldn't resist. I don't know about anywhere else, but in La. a stew without a roux is a soup. Even a gumbo is better if you do a light(in body, not color)roux, although you can thicken with Okra, but you just don't get enough character. Mulligan Stew is a staple with he F.D.'s down here and Tony's rates as top notch. There are actually a couple of water based instant Roux's and Gumbo Mixes on the market that that work pretty good if you want to avoid the extra fat.
Lonnie, din't be mean and call it colered water; I'd call a stew without Roux a "Sin".
I make no excuses for the fact that Roux has extra calories and that Cajun Food isn't the most healthy in the world; but no-where does anything else compare in flavor. The calories are far from empty. You should read Niki's Featured Ingredient post.
Make this! enough said
Post a Comment