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WHAT DO CAJUNS EAT
ON A DAILY BASIS?
WHAT IS THE CAJUN STAPLE?
You bet! Meat, Rice and Gravy. Everyone I grew up
with had this on his or her table almost every night
for dinner.
1 ½ lb. Round Steak or chuck steak or 7 steak (any
beef meat that is conducive to making a rusty gravy
(brown gravy)
Worchestershire Sauce
Tony Chacherere's Seasoning
4 T. Oil
1 med. Onion (coarsely chopped)
1 can beef broth
4 c. Cooked Rice (or, if you are Cajun, 8 cups rice)
Season meat with sauce and seasoning - to taste, it doesn't have
to be over powering, and let marinate for a few hours or overnight
in the refrigerator.
Contrary to popular belief we don't eat everything so hot you have
to douse the fire after every bite. Put oil in a medium size heavy
skillet (one that has a cover) and get very hot, then add meat and
sear on both sides, making sure you don't burn it, you want to
continue doing this, building a crust of browned "stuff"
in the bottom of the pot, adding a little of the broth to keep
things form burning. You want it to sizzle kind of like pan
frying.
Add onions and cook
until onion is translucent, adding broth to keep from burning. Add
rest of can of broth and enough water to have about ½ inch of
liquid in bottom of pot, cook on medium fire until liquid is
bubbling, cover and turn down fire to a slow simmer check 2 - 3
times and add liquid if it gets too low.
Cook for about 45
minutes or until meat is tender. If thicker gravy is desired, mix
1 tsp cornstarch, 1/4 cup water with 1 tsp Kitchen Bouquet, mixed
well, add to gravy in pot, stir well and let cook an additional 5
minutes.
Serve over rice. |
