Month: May 2024

• Roux:

  In a large, heavy bottom dutch oven or stock pot, combine flour with oil. Cook on low heat, stirring constantly for 45 minutes. When done, the roux should look like dark smooth melted chocolate, with the same consistency. TAKE CARE NOT TO BURN. lf you do burn, dump roux and start over, you will be happy that you did. Adjust oil and flour as required.
• Brown the sausage:

  In a separate skillet on medium geat, brown sausage slices about 3 minutes on both sides. Remove sausage to a plate.
• Cook vegetables:

  If any sausage sticks to pan, degaze with ½cup of the broth in the hot skillet. Pour the broth and drippings from the skillet into the stock pot with the roux.
• Add the remaining 5½ cups of chicken broth to pot. Add vegetables, parsley, garlic to roux strirring well.
• Over medium heat, bring to a boil for 10-12 minutes, until vegetables are tender. Skim off any fat that rises to the top. Stir in the Cajun seasoning, adjusting seasoning to taste.
• Add chicken, sausage, fish, and shrimp.
• Taste, adjusting seasoing to taste. Serve over rice.

Notes:

• Can be made the day before.

  The roux can be made 3-4 days in advance, and stored in a large reseable bag.

• Preheat oven to 350℉.
• Start by adding 2½ cups of the flour, sugar, salt, and yeast to mixer bowl, and using paddle beater, blend on low speed.
• Add the butter to the milk and microwave for 1½ minutes. (See Note Below) Add the milk mixture to the flour mixture and beat for 2 minutes until smooth, increasing speed slightly. Continue to beat for about 4 minutes, stopping the mixer and scraping the dough as needed to ensure all the dough is mixed.
• Remove the paddle and scrape the dough off the beater, continuing to add flour as needed, one tablespoon at a time. Replace paddle beater with dough-hook beater, and increasing the speed, beat 7 minutes, continuing to scrape dough off sides of bowl.
• Place the dough in a butter-greased bowl, and lightly spray baking spray over top of dough, cover with a clean dish towel, and allow to sit in the microwave for one hour to rise. 
• After one hour, remove from microwave and test the dough to see is it has risen enough, by making an indentation in dough using two fingers. If the indentation remains, the dough is ready.
• Turn dough out onto a lightly floured surface and knead a couple of times to remove air. Using a plastic dough cutter, cut dough into fourths, making about fourballs from each section. Layer the balls into the prepared Bundt ban. These balls will make the pull a parts.
• Pour the peach mixture over the top of dough and return to the microwave to sit to rise another 30 minutes. When the dough is risen, remove and place in the preheated oven and bake for 35 minutes. 
• Test bread for doneness by inserting a toothpick. If the toothpick comes out clean, the bread is done.
• Cool. Remove bread from pan and add to a plate. Drizzle with topping, adding pecan halves on top if desired.
• Note: Use an instant thermometer to test that the milk/butter mixture is at the correct temperature. A temperature of 120 ℉ is desired. Less than that may not activate the yeast, and the dough will not rise properly. Heat above 130 degrees may kill the yeast, and the dough will not rise.

• Preheat oven to 375℉
• Peel peaches and slice. Add1 cup of sugar, lemon juice, cinnamon and bring to boil in a medium pot over high heat, stirring constantly.
• Melt butter in the baking dish.
• In a separate bowl, combine flour, remaining cup sugar, baking powder, and salt. Add milk, stirring just until dry ingredients are moistened.
• Pour batter over melted butter. Do not stir.
• Pour peach mixture over the batter. Do not stir.
• Bake at 375℉ for up to 45 minutes. Serve warm or at room temperature. Ice cream is a superb accompaniemnt.