Rabrrrrrr
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Wed Aug-03-05 04:15 PM
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"A yummy Cajun dish. Panda, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux and the baby panda paw garnish?!" Original recipe yield: 12 servings.
INGREDIENTS:
* 12 panda thighs * 2 (12 ounce) packages andouille sausage, sliced (or Kielbasa) * 5 green onions, chopped * 1 onion, chopped * 1 cup peanut oil * 1 cup all-purpose flour * 8 cups panda stock (or water) * 5 stalks celery, chopped * 2 tablespoons Cajun seasoning * 2 teaspoons cayenne pepper * 2 teaspoons salt * 2 teaspoons ground black pepper * 1 teaspoon minced garlic
DIRECTIONS:
1. Saute panda and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside. 2. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside. 3. Put panda stock (or water) in a large pot. Add the meat, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux. 4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired, and garnish each plate with an unskinned baby panda paw holding a Chinese flag.
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Southsideirish
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Wed Aug-03-05 04:18 PM
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1. Yow - that is SO friggin' funny! Got anymore clever things like that |
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Fri Apr 26th 2024, 02:47 AM
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