The stew looks great! Care to share the recipe?
Recipe? Hmmm.. Let see.
-About cup of flower and 3/4 cup of oil for the roux. Stir over med heat for about an hour or so till dark brown (probably close to the color of a football).
-Slowly stir boiling water into the roux until the pot is about 2/3 full and boil med/high heat
-Add 2 to 3 onions and one red bell pepper Diced to boiling roux
-Add a little cajun seasoning just to get the flavor building.
-leave uncovered and lightly boiling for about 3 hours, stirring every few mins to ensure nothing is sticking to the bottom. Add water when the level gets below 1/2 pot
-With about an hour to go, add boiled and peeled eggs to gravy, also season again around this time
-10 - 20 mins before serving add 2 lbs of peeled / devained and seasoned (hot sauce and cajun season) shrimp to the boiling stew
- Just before serving cut Green Onion Tops into the stew
- Serve over rice
All that said, Make a roux, add onions/bellpeppers, let cook for most of the afternoon.
Looking back at it, Smoking meats and cajun cooking are alot alike. It takes a long time and there are very few ingredients and steps. Just takes alot of love and time to do it right. There are machines to pump smoke into a bbq pit, and there are bottles of roux that can be bought, BUT i choose the manual rout because it gets you closer to the finished product and keeps traditions and skills alive (in my opinion of course).
Regards
rb
