Cajun Stew

I won’t bore y’all with another story about my second home, but I did wake up today to it smelling like a campfire from burning a fire all day yesterday. I love wood fires, and the smell got me thinking about camping, baking, slow cooking. Basically I was cold and needed to warm up. What better way than by getting things cooking in the kitchen? I finally emptied my Dutch oven of all the oil I had in there to deep fry stuff in my greasy days. It’s surprising how disgusted I was with the oil as I was cleaning the pot. But I finally got the last of the oil out of the kitchen. This called for a celebration.

Initially, I was going to make a traditional stew, but as I was getting all the ingredients together, I thought, “What would a Cajun do?” Um, spice this thing up, that’s what! This stew was inspired by one of my favorite dishes, etouffee. I’ll make that soon and share the recipe, but today I had stew on the brain. Be sure to use salt-free Cajun spice or similar salt-free Cajun spice. If you use something like Tony’s, it’ll be inedible from all the salt. I like to season it to my liking with salt-free seasoning, then add Tony’s for salt.

I used bell pepper, onions, carrots, celery, potatoes, and turnips, but use whatever root veggies you like. Don’t leave out the bell pepper, onions, or celery though. Serve with rice or crusty bread for sopping up the deliciousness. This is one of the few times when I go back for seconds, so feel free to double the recipe if you have a crowd to feed.


RECIPE

1 onion, diced

2 stalks of celery, diced

1 bell pepper, diced

2 tablespoons of salt-free Cajun spice

1/2 cup whole wheat flour

2 cups of veggie stock, I like to use 1 teaspoon of this brand to make 2 cups of stock

2 cups of water

1/2 cup of white wine (can sub water or stock)

2 potatoes, diced

1 turnip, diced

2 carrots, diced

4 cloves of garlic, minced

2 teaspoons of thyme

1 teaspoon of vegan Worcestershire sauce

1 teaspoon of Louisiana hot sauce, I like the brand in the link and actually had to bring it back with me from Houston when I lived in Dallas, that’s how good it is!

2 green onions, diced

Black pepper, to taste

Tony Chachere’s or other Cajun seasoning, to taste, optional

1 teaspoon lemon juice

METHOD

Heat a heavy-bottom pot, like a Dutch oven, over medium heat. When hot, add the onions, celery, bell pepper, and 1 tablespoon of the salt-free seasoning. Cook until onions are translucent.

Add the flour and stir well to coat the veggies. Cook for three minutes, stirring often.

1/2 cup at a time, add the stock, stirring well after each 1/2 cup to make sure you have a smooth sauce without lumps.

Once all the stock is incorporated, add the water, wine (if using), potatoes, turnips, carrots, garlic, thyme, black pepper, Worcestershire, and hot sauce. Add the remaining seasoning and Tony’s or salt. If you like it spicy, add more. Not too spicy, don’t add any extra seasoning. Bring to a simmer and cook, uncovered, until the veggies are cooked, about 30 minutes. Be sure to stir often so the contents on the bottom don’t burn.

Once the veggies are cooked, add the green onions and lemon juice and cook for a few minutes more. Serve over rice.

[Total: 5    Average: 4.2/5]
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