| Recipes | |
|
|
Southside Johnny's Kaw-Cajun 'Mater Gravy |
Printable Version (Adobe Reader is needed)
 |
| 5-6 TBSP bacon grease 1/2 cup fine dice celery 1/2 cup fine dice onion 3-4 cloves fresh garlic, dice fine 5-6 TBSP flour 2 cups chicken broth 1 cup tomato puree 1/2 cup tomato paste 2 tsp Tony Chachere's Creole Seasoning 1 tsp Kosher salt 1 tsp coarse ground black pepper 1 TBSP granulated sugar 6-5 good shakes Louisiana Hot Sauce |
|
| Directions: Combine the bacon grease & celery, onion, garlic. Saute' a lil' bit, then add flour & make a blonde roux in dat skillet. Cook for 4-3 minutes over low heat, stirring frequently. Turn up the heat, and slowly whisk in the chicken broth, tomato puree & paste, seasonings, and hot sauce. Bring it to a boil, whisking in a lil' additional water if needed to reach desired consistency. Check the seasoning, adding more if desired. At this point I like to slice a homegrown tomato REAL thin & throw it in & simmer for 15-20 minutes, occasionally stirring. Serve over grits or dirty rice! |
|
BBQ Bob's
Hillsboro, TN. 37342
931-588-7437
© 2005 R&R WEB DESIGN, All Rights Reserved
Composed and maintained by
