mamou of ohio
cajun recipes from an ohio native of mennonite extraction
2 tablespoons olive oil
12 oz some kind of meat (cheap cut of beef, pork, chicken, whatever)
1 tablespoon Cajun spice blend
1 teaspoon chicken base
some kind of vegetable
Heat oil until hot and add meat to brown. You are not so much browning the meat as you are browning the pan. Move that meat around on the pan until it is covered in fond. Add a couple tablespoons of water and turn meat. Sop up the fond in the water with the meat - and keep stirring till the pan is again covered. Repeat. Repeat like a bunch of times. This is where the flavor happens.
After you are satisfied that you have generated more fond than you've ever seen at the bottom of this pan, add the onions, peppers, and celery with two tablespoons of water. Stir and cook until the onions begin to become translucent. Then add three cups of water, the Cajun spice blend and chicken base. Bring to a boil, then simmer and cover for 90 minutes or so - or until meat is falling apart into shreds.
(cook the rice during this period)
The flavor of the gravy will be very intense - you will want to cut it with a mild vegetable such as peas or lima beans.
Rice and gravy is a mainstay of Cajun cuisine. So much so that you don't often see it on a menu at a Cajun restaurant. I like to use red a bell pepper for this recipe to add a sweetness to the gravy.