American
American - Cajun and Creole
New Orleans Roast Beef Debris Po' Boy with Gravy
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 800g fresh seafood (king prawns, crawfish, crab), chicken, or andouille sausage
- • 1/3 cup vegetable oil or butter and 1/3 cup plain flour (for roux)
- • 1 large yellow onion, 1 green bell pepper, 2 ribs celery (Holy Trinity, diced)
- • 4 garlic cloves, minced
- • 2 cups seafood or chicken stock
- • 1 tbsp Cajun / Creole seasoning (paprika, cayenne, garlic, thyme, oregano)
- • 2 bay leaves and fresh chopped flat-leaf parsley
- • 1 tsp kosher salt and black pepper
Preparation Steps
1
Phase 1
Prepare roux in a heavy pot until golden or deep brown; add diced Holy Trinity vegetables and cook until soft.
2
Phase 2
Add minced garlic, Cajun spices, herbs, and stock; simmer for 20 minutes into a rich sauce.
3
Phase 3
Fold in seasoned seafood, chicken, or smoked sausage; simmer gently until perfectly cooked.
4
Phase 4
Stir in chopped parsley and sliced spring onions.
5
Phase 5
Serve piping hot with steamed white rice or crusty French bread.