1. Make a roux by stirring the flour and ½ cup oil together in a heavy pot until almond brown, about 10 to 15 minutes over medium heat. 2. Stir in the onions, bell peppers and garlic and cook until ...

BATON ROUGE, La. (WAFB) - This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its ...

In a large skillet, heat oil and stir in flour to make a roux, cooking flour to a dark peanut butter color. Add onion, celery, and bell pepper; sauté for 5 minutes. Add garlic, seasoning, and ...

First take both your trout and redfish fillets, wash them thoroughly under cold running water, and trim away every trace of the bloodline (if you leave it on, the final dish will take on a harsh oily ...

Makes 8 servings. Recipe is by Teresa B. Day. ½ cup all-purpose flour ½ cup canola oil +1 tablespoon 1 onion, chopped 2 bell peppers, chopped 2 garlic cloves, minced 2 pounds tomatoes, seeded and ...