Fri. Dec 14th, 2018

Mercredi /Wednesday/ Stuffed “Beef roast” w/ Sauce Rouille !

Our Cajun in a Box, slow cooked beef roast, is browned down and seasoned before cooking in a sauce rouille, (“rusty gravy”), there are many definition s of a sauce rouille, today it’s a brown gravy!



4 pound roast.

4 small carrots.

4 small quartered turnips.

2 cloves of garlic.

1/2 cup chopped parsley.

1/2 cup chopped onion.

1/2 cup chopped celery.

6 stalks green onions.

Let’s stuff our roast, using a pointy stick I pierce the roast and insert, the green onion stalks, & garlic, traditional way, and you could also puree & inject.

Rub our roast with salt, black pepper, cayenne,  adding 1/2 cup oil to our pot, we’ll brown this roast till you can’t stand it,  Adding the rest of our ingredients,

1 cup beef broth.

2 cups of chopped onions.

sliced carrots.

quartered turnips.

1/2 cup chopped celery.

1/2 cup water.

Set you temp to medium and cover, cook for 2-3 hours, stir and adjust as needed. Season to taste.

I always, build my gravy before slicing this roast, and having all the sides done, and we are ready, for another Cajun in a Box, meal, here on the bayou!

We love our rice here in Cajun Country, I always use a medium grain, I remember there used to be a small mill in every village of South Louisiana, it was always such a incredible dusty place, with the cat’s and the small ladder back chair, at the door. Check out, Cajun Country rice.

Let’s decide on our sides,  smothered navy beans seasoned with bite size Caramelized Tasso, seasoned baby Lima beans, & our hand tossed  crunchy coleslaw.

The tradition of coffee after a meal, started where? I don’t know, but it’s always the same around our table. The something sweet, is  the most often topic, and usually ends up on the other side of the debate team!

As always!

Cazan the cook.

“Experience eating Cajun , everyday, It’s what we do”!

error: Content is protected !!