Potato Stew
Ingredients
- 1/2 cup plain flour
- 1/2 cup cooking oil
- 1 tsp. salt
- 1/2 tsp. red pepper
- 2 stalks celery, chopped
- 1 pod fresh garlic, pressed
- 1 large onion, chopped
- 1/4 bell pepper
- 1/2 cup chopped green onion
- 6-8 potatoes, peeled and cut into small cubes
- 2 cups water
Instructions
Serves 6 to 8
1. Make roux with flour and oil. (See *Aunt Dot's recipe.)
2. Add seasonings and vegetables and cook until wilted.
3. Add potatoes and cook 5 minutes.
4. Add water to cover (about 2 cups) and cook until potatoes are tender.
5. Mash a few of the potatoes on the side of the pot to thicken the gravy. Continue to cook for a few minutes until you are satisfied with the taste and texture.
Variation: When potatoes are halfway done, you can add 1/2 cup frozen whole-kernel corn, 1/2 cup frozen green peas and 1/2 cup diced carrots and cook until all are tender.
*Roux by Aunt Dot
Recipe is from Dorothy Allain
Use equal parts of oil and flour. Stir together in a black iron pot over medium heat. Do not stop stirring for anything. I don't care if the baby is crying or someone comes to the door, you don't stop. Keep on stirring until it is a little bit darker than peanut butter.
Source: The Advocate - (KathyRunnels) Baton Rouge, La
1. Make roux with flour and oil. (See *Aunt Dot's recipe.)
2. Add seasonings and vegetables and cook until wilted.
3. Add potatoes and cook 5 minutes.
4. Add water to cover (about 2 cups) and cook until potatoes are tender.
5. Mash a few of the potatoes on the side of the pot to thicken the gravy. Continue to cook for a few minutes until you are satisfied with the taste and texture.
Variation: When potatoes are halfway done, you can add 1/2 cup frozen whole-kernel corn, 1/2 cup frozen green peas and 1/2 cup diced carrots and cook until all are tender.
*Roux by Aunt Dot
Recipe is from Dorothy Allain
Use equal parts of oil and flour. Stir together in a black iron pot over medium heat. Do not stop stirring for anything. I don't care if the baby is crying or someone comes to the door, you don't stop. Keep on stirring until it is a little bit darker than peanut butter.
Source: The Advocate - (KathyRunnels) Baton Rouge, La
Recipe Info
Views
716
Rating
Date
December 29, 2005
Categories
Soups and Sauces