Cajun Black Pot Recipes
Description
Cajun Black Pot is a traditional Creole dish from Louisiana. It is a stew-like dish made with fish, shrimp, andouille sausage, chicken, and vegetables. The black pot gets its name from the cast-iron pots used to cook and serve the dish. The ingredients are cooked in a thick, dark roux that is rich in flavor and gives the dish its distinctive black color. It is also known as Creole Gumbo or Jambalaya.
Prep Time
The prep time for Cajun Black Pot is approximately 30 minutes, depending on the ingredients used. You will need to prepare the vegetables, cut the meat, and make the roux. Once everything is prepped and ready to go, the cooking process will take about an hour.
Cook Time
The cook time for Cajun Black Pot is approximately one hour. The stew will simmer over low heat, allowing the flavors to meld together, and the roux to thicken. Once the stew is cooked, it is ready to be served.
Ingredients
The ingredients for Cajun Black Pot are:
- 2 tablespoons of vegetable oil
- 1 cup of finely chopped onions
- 1 cup of finely chopped celery
- 1 cup of finely chopped bell peppers
- 1 pound of andouille sausage, sliced
- 1 pound of boneless, skinless chicken thighs, cubed
- 1 pound of shrimp, peeled and deveined
- 2 cups of vegetable or chicken stock
- 1/4 cup of tomato paste
- 1 tablespoon of cajun seasoning
- 1 tablespoon of Worcestershire sauce
- 1 bay leaf
- 1/4 cup of all-purpose flour
- 1/4 cup of butter
Instructions
To make Cajun Black Pot, start by heating the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions, celery, and bell peppers and cook until softened, about 5 minutes. Add the sausage and chicken and cook until the chicken is no longer pink, about 8 minutes. Add the shrimp and cook for another 5 minutes.
Next, add the stock, tomato paste, cajun seasoning, Worcestershire sauce, and bay leaf. Simmer for about 15 minutes, stirring occasionally. In a separate pan, melt the butter over medium heat. Add the flour and stir until it forms a paste. Cook for about 5 minutes, stirring constantly, until it forms a thick roux. Slowly add the roux to the pot, stirring constantly, until the stew thickens.
Reduce the heat to low and simmer for about 30 minutes, stirring occasionally. Taste and adjust the seasoning if needed. Remove the bay leaf and serve the stew in bowls with a side of crusty bread.
Equipment
You will need a large Dutch oven or heavy-bottomed pot, a separate pan for making the roux, and a spoon for stirring.
Notes
You can use any type of seafood, poultry, or sausage for this dish. You can also add other vegetables, such as carrots, okra, and potatoes, if desired.
Nutrition: Per Serving
This recipe yields 6 servings. Each serving contains approximately:
- Calories: 590
- Fat: 34g
- Carbohydrates: 24g
- Protein: 40g
Recipe Tips
When making the roux, it’s important to stir constantly to prevent it from burning. You can also add more butter if the roux is too thick. The roux should be the consistency of a thick paste. For a spicier version, add a teaspoon of cayenne pepper to the stew.
If you are using frozen seafood, make sure to thaw it before adding it to the stew. Also, make sure to season the stew with salt and pepper to taste. The dish will take on more flavor as it simmers, so taste and adjust the seasoning as needed.
This dish is perfect for a weeknight meal or special occasion. Serve it with a side of crusty bread, and you have an easy and flavorful meal that your family will love.
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