Red Roux

 

Chicken, Shrimp, and Sausage in Creole Cream with Bucatini Pasta - This is a dish inspired by my love of Creole/Cajun spices and used with a cream sauce.  The basis of the dish is a Veloute, which is one of the “Mother “sauces made by thickening stock with a roux.  When cream is added, it becomes a Supreme sauce.  The spicy, creamy sauce goes well with pasta or rice.

Heat a large sauté pan over medium heat, add oil, onion, celery, bell peppers and pepper flake.  Sauté 2-3 minutes then add garlic, Red Roux and season with salt and pepper.  Melt, soften roux, add chicken continue cooking until brown, add sausage and reduce heat. Deglaze with White wine, begin adding stock in small amounts, whisking to prevent lumps or burning until it comes to boil (Be Careful not to burn the roux).  Cook 8-10 minutes until slightly reduced.  Add shrimp, add cream bring up to gentle boil, cover and turn off heat (The residual heat will cook the shrimp while the pasta is being prepared). Don’t forget to stop and Season-To-Taste (STT).  Prepare pasta, drain, add to sauce and combine well.  Garnish with Italian parsley or tomato concassee.

 

Creole Cream w/ Bucatini Pasta   Y= 6 servings

- 10-12 Large shrimp, peeled, deveined
- 1 lb Boneless, skinless chicken breast, cut in 2 oz. pieces or any other meat you prefer
- 1 lb Smoked or Andouille sausage cut in 1” pieces or any other meat you prefer
- 1 C Tri-color bell peppers, medium dice
- 1 Onion, medium dice
- 2 Celery stalks, trimmed, medium dice
- 4-5 T  Olive oil
- 1 T Garlic, minced
- 2 oz Red Roux (regular or gluten-free/vegan)       
- 1t Red pepper flakes(optional)
- 1 C Stock, shrimp or chicken
- ½ C Heavy cream
- 1 lb Bucatini or fettuccine pasta or any other pasta you prefer

- S/P-TT

Heat a large sauté pan over medium heat, add oil, onion, celery, bell peppers and pepper flake.  Sauté 2-3 minutes then add garlic, Red Roux and season with salt and pepper.  Melt, soften roux, add chicken continue cooking until brown, add sausage and reduce heat. Deglaze with White wine, begin adding stock in small amounts, whisking to prevent lumps or burning until it comes to boil (Be Careful not to burn the roux).  Cook 8-10 minutes until slightly reduced.  Add shrimp, add cream bring up to gentle boil, cover and turn off heat (The residual heat will cook the shrimp while the pasta is being prepared). Don’t forget to stop and Season-To-Taste (STT).  Prepare pasta, drain, add to sauce and combine well.  Garnish with Italian parsley or tomato concassee.

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