hey thanks (I shouldn't be reading about food today!), I've been hoping you'd post it.
Questions...do you have a 4 or 6 qt pressure cooker? Is that 1/4 cup flour minus 2 tbsp? and does she leave the roast on the bottom in the liquid or sit it above the liquid on a steamer plate?

Thanks alot

Frank

made it last night, just practicing for now until I'm convinced the cooker won't blow up. Bought a cheap chuck roast, whole ordeal (not counting the gravy) took 40 minutes including clean up, and it tasted like 1964 in my mother's kitchen! Thanks for pursuing the recipe, much simpler than others I looked up.

how did pressure cooking fall out of favor?

BRUNSWICK STEW (Big Bob Gibson’s BBQ Book)
1 - Stock Pot
• 1 - 3.5 pound pork butt or bone-in pork roast
• 1 - 4 pound whole chicken
• 3 - gallons of water
• 2 - cups diced peeled potatoes (I used even more)
• 3 - teaspoons of salt
• 1 - teaspoon of black pepper
• 1/2 - teaspoon garlic powder
• 1/2 - teaspoon cayenne powder (I used a bit more)
• 2 - beef bouillon cubes
• 1 - cup diced onions
• 1 - 10 ounce package of frozen baby lima beans
• 1 - 10 ounce package of frozen corn (I used 2 packages)
• 2 - 28 ounce cans of crushed tomatoes
• 1/2 - cup of ketchup (I used more)
• 1 - tablespoon prepared yellow mustard (I used more)
• 1 - tablespoon brown sugar
• 2 - teaspoons Worcestershire sauce
• 1 - teaspoon fresh lemon juice (little bit more)
The Process
Place the pork and chicken in a large stockpot with the water. Bring water to boil over medium heat. Reduce heat and cook at a slight boil for 3 hours or until pork is tender. Remove the meat to a platter and let it cool. When cool enough to handle, bone the meat, discard fat and skin, and chop into small pieces.

Using a large spoon, skim the grease from the top of the stock. Measure 10 cups of stock and pour into a medium pot. Reserve the remaining stock. Add the diced potatoes, salt, black pepper, garlic powder, cayenne pepper, and beef bouillon to the stock and bring to a boil. Cook for 10 minutes, then add the onions, beans, and corn to pot. When the liquid returns to a boil, cook for an additional 5 to 10 minutes or until the potatoes are tender.

Reduce the heat and add the reserved meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire, and lemon juice. Simmer for 30 minutes, stirring frequently. If the stew becomes to thick, add a little of the reserved stock. Serve warm.


Makes: 1 ¼ gal
Serves: 10 to 12
Cooking Time: 3 hrs 45 minutes

LOVE me some Ettouffee!!!!!

No cornbread?

Crabcakes.

thanks. that looks so easy and sounds great. my wife won't eat the crawfish, might have to try this with shrimp.

yeah, really. I like them little lobstah wannbes.

So do I have this correct, a Mexican midget from Dallas telling a cajun from south Louisiana how to make crawfish étouffée?

Excuse me señor, but a dark roux would make it crawfish stew, not étouffée. BTW, just because Justin Wilson, a friend of the family, used to put Gallo wine in everything doesn't make it Cajun.

Most people don't have crawfish heads from which to make a stock, as such chicken stock will do nicely.

This is gettin made.....TODAY!!!

Also making some chile to put up for the Herf...



Of course












WITH BEANS!!!

You would love my recipe....

I know, right!

you probably put mayo on hot dogs too....

I love beans too
but real chili has no beans,,,

cool !

this is a recipe thread. more recipes, less talk!!! I'm hungry.

^
that sounds pretty good.

Tis the season! Been eating bread and muffins for a week now and they are so damn good.

A recent discovery in my neighborhood....

1 1/3 cups canola oil
4 tablespoons red pepper flakes
1 (1 ounce) package dry ranch dressing mix
3 tablespoons dill
2 tablespoons garlic powder
1 lb saltine crackers

Directions:
Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.


Great with lots of cold beers...

you'd think so but no... they stay crunchy...

I use clam juice....if I don't have heads....snow brand is good...find it at the Wally store
We make Shrimp étouffée here in Florida ...hard to find the crawfish...not frozen... Make the stock with the shrimp heads...
Serve with an Abita Turbo dog beer.....
Doc

Anyone have a good slow cooker recipe for chicken breasts? I have a pack in the fridge and want to find a good crock pot recipe so it's ready when I get home from work.

Hey Bart! Yeah I'm still kicking. That does sound quite good! Just be my son and I tomorrow so we will see what happens. Thanks!

the rub i spoke of yesterday:

1 1/2 tsp. sea salt
1 tsp. dried basil
1 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/4 tsp. celery seed
1/4 tsp. dried parsley
1/8 tsp. cumin
1/8 tsp. cayenne

they also called for 1/8 tsp. bouillon granules, but i don't have them/use them so i omitted them