12" Cast iron skillet
Whisk or wooden spoon
*HAVE ALL OF THE INGREDIENTS IN BOWLS ON THE COUNTER! You are making a roux and it can burn so very fast so you must stir continually. (I use a whisk but you can use a wooden utensil, preferably with a flat end).*
1. Heat skillet.
2. Add oil.
3. When the oil is just starting to shimmer, add flour and whisk continually cooking until blonde.
*DON'T MAKE THE ROUX TOO DARK BECAUSE BOTH THE SOY SAUCE AND THE KITCHEN BOUQUET ARE VERY DARK TO BEGIN WITH.*
4. Turn the burner down to about medium/low.
5. Stir in all other ingredients and simmer.
This recipe starts by making a roux. Its other name in Louisiana is "Cajun napalm". Consider yourself warned. :-)
Hot pan, cold grease, food no stick!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (939g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1990 (79%)|
|Amt Per Serving||% DV|
|Total Fat 221.1g||295 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 101.4g|
|Polyunsanturated Fat 70.5g|
|Cholesterol 3.2mg||1 %|
|Sodium 9025.5mg||311 %|
|Potassium 1932.4mg||51 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 104.1g|
|Protein 33.8g||48 %|
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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: 2534
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