To start, have your mise en place (meez-in-plaz). That is a culinary term for "Everything in place." It is very important to have everything prepared when making a meal!
First chop up the veggies!
Veggies needed for the stew:
1 1/2 medium russet potatoes, keep the skin on (wash and chop 2, set half of one aside...covered in the fridge). Chop them in slices about 1/2 in thick, then quarter them (cut them into 4's)
2 regular size carrots (wash them). Slice circles about 1/4 to 1/2 inch thick
2 celery stalks (wash and peel the "hairs" as I like to call them, off). Slice about 1/4 inch slices.
1/2 medium onion, finely chopped.
1 tbs minced garlic.
The meat:
1 pound of stew meat. Have it ready!
Let's get started on the roux.
1/2 cup cooking oil (canola or vegetable oil)
1/2 cup all purpose flour
- In a cast iron dutch oven, heat the oil over medium-high heat until HOT! Then add the flour and stir CONSTANTLY to avoid burning, until the roux has turned a chocolate brown color (not dark chocolate! milk chocolate!) Once the roux is the chocolate brown color, add the onions and garlic. Cook, stirring constantly, for about 1 minute. Add the meat, along with salt and pepper to taste, and Tony Chachere's (outstandingly wonderful cajun seasoning)... sprinkle it over the top of the meat, not a whole lot. Cook until the meat is just browned (about 5 minutes or so. just watch it to make sure). Then we add the celery, carrots and potatoes. And lastly, add 2 2/3 cups of cold water. Stir it all together. Let it start to boil slightly, then reduce heat to medium low and simmer for about 2 hours, stirring occasionally.
Now, you have to keep a pretty good eye on it because it will thicken. You do not want it to be TOO thick too soon. So add small amounts of water periodically throughout the 2 hours when it starts to really reduce and get thick (usually about 2 or 3 times). When the 2 hours are almost up, sneak a little taste to make sure that the veggies and meat are all tender. If they are, then the stew is just about done! All you have to do is add more salt, pepper and T.C., along with a little TINY bit of garlic powder if you wish, until it tastes good to YOU. You do not want to add ALL of the seasoning in the beginning because the stew will reduce, but the seasoning will not. So, in turn, you may end up with stew a little saltier than you would like. Now we wouldn't want that would we??
Meanwhile... while the stew is cooking, I like to play around with Bella. She is still a puppy. A big ole puppy, but a puppy (6 months, about 60 to 65 pounds). So she is gianormous (is that even a real word?) and still has tons of energy! She loves ice by the way! I can get her to do just about anything for a piece of ice. She is definitely my mom's dog! (they both love to chew ice.) OH! My mom is anemic, so that is why you will frequently see me using cast iron cook wear, so that she can get the extra iron. Plus, cast iron is the best! I LOVE IT!
Back to the food :)... When the stew has about 40 minutes left, get started on the taters!
You will need:
5 or 6 medium russet potatoes. Wash em', peel em' and chop em' just like we did for the stew. 1/2 inch thick slices, then quarter. Place them all in a large saucepan, with a little bit o' salt. Boil until they are tender (I would say about 20 or 30 minutes. LoL, I'm more of a "wing-it" kinda girl.) You will know when they are tender. Drain them. While they are still hot, put them in a large mixing bowl that fits your electric mixer. Add about about 1/4 cup butter (it will melt because the potatoes are so hot, so BE CAREFUL!). Mix on low speed for about 20 seconds, to break them up. Turn mixer off, add about 1/2 cup of milk and turn on medium speed until the potatoes start to get a little creamy. I like to turn the speed up a bit to the "creaming" setting. As we call them back home in Louisiana "cream potatoes". Add milk in small amounts until YOUR desired creaminess is reached. (I personally LOVE them creamy!) You may also add more butter as desired. As they say "the best foods are the worst foods" LOL!
Now, we've gotta work quickly! While the potatoes are still boiling, wash and slice 3 large zucchinis (however you like to slice them). Season them with salt, pepper and T.C. to taste. You will notice that everyone from cajun country uses Tony Chachere's. Steam them in the steamer for about 15 to 20 minutes (or until tender).
Now, take breaks while doing the taters and the veggies to check on the stew! Don't forget to add small amounts of water every so often! Don't worry, it's gonna thicken up again!
When everything is just about done, get to the rice. Using instant rice is most convenient with this meal, because it is fast and no work at all.
Just bring 4 cups of water to a boil (with a dash of salt), then add 4 cups of instant rice. Stir, take off the burner and let it set for 5 minutes (or longer if you are still cooking).
Serve the stew over the rice, dish up some of those delightful taters and zucchini! Voila! There you have it! An awesome, delicious home cooked meal that will feed about 5 people. For us it fed 3 grown women, one GROWING teenage girl and a 23 year old guy (boys usually eat a lot LOL! Gotta love em'!) Now, don't try to go for a run or swimming right after eating this! It fills ya up well!
I hope ya'll think this sounds good! And please, if you have any questions or comments, please feel free to let me know!
Thanks for reading my blog, good night and good eating!
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