My more creamy, mild version of the Creole classic
This entrée is best served over rice. Long grain is best. Start water boiling now...
Combine flour, cayenne, paprika and Old Bay.
In a large skillet or sauté pan, melt butter over medium heat. When melted, add flour and spice mix and stir constantly with a whisk making sure to keep mixture smooth, cook for 5-10min to make a roux until it's medium brown color, and thickened to the consistency of a batter.
--ASIDE-- At this point you are about 20min away from being done, it's also about the time to add the rice. Just keep an eye on your roux and don't let it burn, so hopefully you had the rice pre-measured.
Add celery, onion and pepper and cook for a couple minutes until fragrant. The roux will tighten up around the veggies, this is normal. Add garlic, continue sautéing for another few minutes.
Add everything else to the pan and stir to combine. Cook for about 12-15 min so, it should work out to be ready at the same time as your rice.
Color should be about the same as peanut butter. If you like it creamier, cut back on the stock and add more cream and cheese. Adjust to taste.
To Serve: Spoon over rice, garnish with scallion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1330g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 744 | ||
Calories from Fat: 189 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 170.6mg | 52 % | |
Sodium 416.9mg | 14 % | |
Potassium 2067.6mg | 54 % | |
Total Carbohydrate 112.6g | 33 % | |
Dietary Fiber 18.9g | 76 % | |
Sugars, other 93.6g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 744
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