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tender. (When the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees when measured with an instant-read thermometer, the chicken is done). Taste and adjust the seasoning with salt and black pepper or Cajun seasoning. Discard bay leaf. Serve over white rice. CRAWFISH ÉTOUFFÉE Makes 4 servings

WHAT YOU WILL NEED 1 stick (8 tablespoons) butter 8 tablespoons all-purpose flour

2 cups chopped onions 1 cup chopped celery 1/2 cup chopped bell peppers 1 pound peeled Louisiana crawfish tails 2 tablespoons hot sauce, plus more for serving 2 bay leaves 1 cup seafood stock 1 teaspoon salt 1/4 teaspoon cayenne pepper

cup all-purpose flour

1 quart beef stock 2 tablespoons Worcestershire sauce cup sliced green onions

Chopped fresh parsley, for serving Chopped green onions, for garnish Hot cooked white rice, for serving HOW TO PREPARE

2 teaspoons chopped parsley Salt and black pepper to taste Granulated garlic to taste HOW TO PREPARE In a 12-inch, cast-iron skillet, heat oil over medium-high heat. Add steaks and sear until golden brown. Remove meat from pan and keep warm. Using the same skillet, sauté onions, celery, bell pepper and minced garlic 3-5 minutes or until vegetables are wilted. Sprinkle the flour over the vegetables and cook for 2 minutes. Return steaks to skillet, and add beef stock and Worcestershire. Bring Turn off the heat and add green onions and parsley. Season to taste using salt, pepper and granulated garlic. Serve over boiled rice. SMOTHERED GREEN BEANS WITH POTATOES Makes 6 servings WHAT YOU WILL NEED -pound bacon, chopped mixture to a rolling boil, then reduce to a simmer. Simmer on the stove until tender, around 1 hours.

Melt the butter in a large skillet over medium-high heat until foam- ing. Whisk in the flour one tablespoon at a time. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. Add onions and sauté until translucent, about 2 minutes. Stir in the celery and bell peppers and cook for 2 minutes, until slightly softened. Add the crawfish, hot sauce and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Add the seafood stock to the crawfish mixture, and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves. Serve with steamed rice and hot sauce at the table. SEVEN STEAKS ÉTOUFFÉE Makes 6 servings WHAT YOU WILL NEED 4 pounds seven steaks or round steaks 4 tablespoons vegetable oil

1/4 cup all-purpose flour 2 cups chopped onions 1 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper

1 cup diced onions 1 cup diced celery 2 cups diced bell pepper cup minced garlic

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