Cajun Chili Roux Based Recipe Foodcom

CAJUN CHILI

Steps:

• Place the hot links in a large stockpot.
• Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
• Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
• Put the meat and veggies in the stockpot with the sausage.
• To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
• Turn heat down to a simmer and cook for at least 1 hour.
• Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

BEST EVER CAJUN CHILI

Steps:

• In a Dutch oven, brown meat with onion, green pepper, and garlic.
• Meanwhile, in a blender, process beans with liquid until smooth.
• Drain fat from Dutch oven; add the beans and remaining ingredients.
• Simmer, uncovered, for 35-40 minutes.

SMOKED CAJUN CHILI

Steps:

• Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
• Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
• Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
• In a separate pan, brown the ground beef (drain) and add it to the pot.
• Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
• Let it come together at a high simmer for about an hour, less if you can't wait.

ROUX FOR CAJUN DISHES THE EASY, FAT-FREE WAY

Steps:

• Preheat your oven to 400F.
• Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
• Place in the center of the preheated oven.
• Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
• After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
• For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.

CAJUN CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

CAJUN BAKED ROUX

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.

CAJUN CHILI (SLOW COOKER)

Steps:

• Brown ground beef in large nonstick skillet over medium-high heat, stirring to separate meat. Drain and discard any fat.
• Place ground beef. mixed vegetables with juice, soup, tomatoes with juice, and sausages in slow cooker.
• Cover; cook on HIGH 2 to 3 hours. Serve with Shredded Cheese.