Bayou Stew Recipes

BAYOU OKRA SAUSAGE STEW

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

EMERIL'S BEST BEEF STEW

Steps:

• Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
• Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BAYOU STEW

Steps:

• 1. Bring 2 cups lightly salted water to a boil in a covered 2 quart saucepan. Add the rice, stir, and reduce heat to low. Cover the pan and simmer until rice is tender.
• 2. Meanwhile, melt the butter in a 4 1/2 quart Dutch oven or soup pot over medium heat. Finely chop the onion and add them to the pot. Cut the chicken into bite sized pieces and add to the pot. Raise heat to medium-high. Cook, stirring, until the chicken is almost cooked through, about 4 minutes.
• 3. Meanwhile, cut the sausage link in half lengthwise. Slice both halves into roughly 1/4 inch pieces. Add the sausage to the pot and continue to cook, stirring from time to time, while you stem, seed, and cut the bell pepper into bite-sized pieces. Add the broth to the pot, raise the heat to high, and add the bell pepper. Cover the pot and bring the soup to a boil. Add the Cajun seasoning. Re-cover the pot, reduce the heat to medium, and cook at a moderate boil until the bell pepper is tender about 3 minutes.
• 4. In a small jar, mix the flour with 3 tablespoons of cold water until there is no lumps. Gradually add the flour mixture to the soup stirring constantly until thick. Serve with rice.

INSTANT POT® BOURBON BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Pour in bourbon and scrape up any browned bits off the bottom of the pot.
• Cancel Saute function. Add potatoes, black beans, corn, mushrooms, and carrots to the pot. Sprinkle salt, chili powder, pepper, cumin, and cinnamon over the beef and vegetables. Stir. Close and lock the lid. Select Stew function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Make sure all the pressure has released and the valve has dropped before you open the lid.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

BAYOU COUNTRY CHICKEN STEW

Steps:

• 1. Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
• 2. Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
• 3. Serve hot over a bed of rice.

BEEF STEW FROM THE BAYOU

Steps:

• 1. put the beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour. In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches if needed. Remove meat and keep warm.
• 2. Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
• 3. Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce, and stock. Stir and scrape the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
• 4. Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1 to 1 1/2 hours or until tender. Add green onions and season to taste. Simmer for another 10 minutes. Serve over rice. Makes 6 to 8 servings.

CAJUN BAYOU SWAMP STEW

Steps:

• Drain clam juice from clams into a bowl and set aside. Rinse clams to remove any sand or grit that may be left in clams. In a large pot, saute your onions, celery, carrots, basil, bay leaves, garlic and parsley in olive oil for approximately 5 minutes. Deglaze your pot with white wine and saute vegetables for an additional 1 minute. Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper. Stir and bring to a boil. Reduce heat to low and cover your pot with lid. Simmer for 45 minutes or until potatoes are soft, the key is the potatoes. During the last 10 minutes ONLY of the above step add the shrimp and fish. (see note) Now Serve in with warm Sourdough Bread Bowls. (Available at any bakery)