What's your favorite recipe?

You know us Cajuns don't use any recipes.


But make a dark roux
Add some onions
Bell peppers
Tomato sauce
tomato paste
And cook dat down

I don't mine lil different.
Get a nice dark roué than I add in my tomato past and stir that up till it's nice dark red than add the rest

Cooked one for our company one time !! Fed 450 people cooked the gravy for 12 hrs set it in cooler that night took it back out next morning added 55 lbs of alligator put 6 more hrs on it!! Mother forker was good had nothing left!! Lol

Y'all brown the meat separate, or drop it in raw?

Everything is better after bein in the fridge over night

I used Swampsnypers recipe in the Recipe sticky. It turned out great on numerous occasions!

I drop it in raw!! As for as dark roux I only use it for gumbo!! You can't have to much onion be careful with bell pepper and celery can make it taste bitter!! Also garlic is good but minced garlic is strong as hell so be careful with that also!! A thing I like to use also with my tomato sauce is v8 juice!! It has lots of seasoning in it but I never use paste!! Most my roux I make is a really good tan color!!

And yes storing in a ice box or Cooler over night is good for a sauce let's the flavor come out more!!

Crews like I said I like to cook my gravy for a long time do for me I can't start my meat with it it will get tender before my gravy is ready

Like the old saying goes, No one cajun boils crawfish the same as another
So basically the same thing applies to anything a cajun cooks

you make dat like dis

Whatever meat you want
alligator, Turtle(the best), frogs, or rabbit

I brown the meat first in a seperate pan
Make a roux in your main pot (black iron)
after roux is dark like you want, add your onions and bell peppers
cook down onions a little bit
then add all your meat that was brown in the other pot along with any of that oil that was used for browning your meat ( alof of flavor in that grease)
Cook all that together for a little while.
Then add a can of Rotel (hot)
Then two cans of tomatoe paste

Let cook for a couple of hours and taste every now and then for flavor

I didnt add any certain amounts becuase I dont specifically have a recipe. I just add what i need at the time what i think i need.

One other thing crews everybody talks about black iron pots!! I hate to cook gravy's in them I use magnalite pots!!

If it has tomato sauce in it, DO NOT use a balck iron pot. The acid in the tomatoes will eat at the pot and then you will be stuck stripping and re seasoning a pot.. Magnalite for the Red gravies!

Terry if you got a Good Black pot that has a Good Seasoned bottom, They cook Great brown gravies, otherwise a shitty bottom will have a metal tasting sauce.

Mine is pretty easy. Start off with a Magnalite pot.A hen or a couple pounds of aligator meat.Brown meat in a little oil and set meat aside.Cook a yellow onion,a bell pepper,one of those store bought packages of celery and a couple bunches of green onions in the meat drippings.Add a large can of stewed tomatoes or a quart bags worth if you have any in the freezer.Add 3 cans of tomato juice.Add 3 tablespoons of roux-I use the store bought,generally Karys you can make your own if you want.Simmer tomatoes,juice,veggies and roux about 30 minutes.Dump everything in a crock pot and add salt and pepper.Turn on high and come bach bout 5-6 hours later and make a pot of rice.

I preseason my black iron after every use. No problems with red gravy or metal taste. Just proper upkeep for me.