Posted by RF at 8:14pm Jan 12 '11this is based off a "Louisiana Chicken" recipe from a spicy foods cookbook my wife got me. last time i followed the recipe a bit closer, but this time i added more embellishments and the result was yummier... ;) mostly just used a couple more veggies and spices, but it made a nice difference.
you'll need:
1 lb ground beef (i prefer NOT to use extra lean)
1 lb cavatappi [private]
1 large onion, 1 inch cubes
1 large carrot, cut in half lengthwise then slice thin on an angle
3 large stalks of celery, slice thin on an angle
1 large zuccini, cut in half lengthwise then slice thin on an angle
1 large green bell, cut into thick julienne then cut in half
5 cloves of garlic, sliced thin
1 15 oz can of diced tomatoes
1/4 tsp thyme
pinch or two of coriander
couple pinches of cajun seasoning
1/4 tsp paprika
salt/pepper
onion and garlic powder
EV olive oil
chicken stock or water with boullion
3 tbsp flour
1-2 tsp schug (which is basically minced dried chilis in oil. you can use crushed red pepper or whatever you have on hand thats hot.)
first put up a pot of water for the [private].
then, in a large pot, heat some olive oil and add the ground beef. roughly break it up then add a pinch of cajun seasoning, a little onion and garlic powder and some salt/pepper. mix well and break up the beef more as it cooks. when its browned nicely, turn off the heat and push the beef to one side. elevate that side and let the fats/oil drain to the other side for a min or two. remove the beef and set aside, leaving the fats in the pot.
add a bit more oil, depending on what was left in the pot from the beef. heat it and add the onion. cook for a few min then add the carrot. repeat for celery. then zuccini. then pepper. then the garlic.
somewhere around now or a little earlier the water should be ready, so add the [private] to it after adding salt/oil. when done, strain and set aside, but dont cool with cold water.
when the garlic has cooked a bit, add the flour and mix until you dont see any white flour anymore. continue cooking and mixing a min or two, then add the rest of the ingredients. (beef, diced tomato, thyme, coriander, paprika, salt, pepper, onion, garlic, chicken stock, schug.) bring to a boil then simmer on low for 10-15 minutes. add the [private], mix and serve with a sprig of fresh parsley on top.
you'll need:
1 lb ground beef (i prefer NOT to use extra lean)
1 lb cavatappi [private]
1 large onion, 1 inch cubes
1 large carrot, cut in half lengthwise then slice thin on an angle
3 large stalks of celery, slice thin on an angle
1 large zuccini, cut in half lengthwise then slice thin on an angle
1 large green bell, cut into thick julienne then cut in half
5 cloves of garlic, sliced thin
1 15 oz can of diced tomatoes
1/4 tsp thyme
pinch or two of coriander
couple pinches of cajun seasoning
1/4 tsp paprika
salt/pepper
onion and garlic powder
EV olive oil
chicken stock or water with boullion
3 tbsp flour
1-2 tsp schug (which is basically minced dried chilis in oil. you can use crushed red pepper or whatever you have on hand thats hot.)
first put up a pot of water for the [private].
then, in a large pot, heat some olive oil and add the ground beef. roughly break it up then add a pinch of cajun seasoning, a little onion and garlic powder and some salt/pepper. mix well and break up the beef more as it cooks. when its browned nicely, turn off the heat and push the beef to one side. elevate that side and let the fats/oil drain to the other side for a min or two. remove the beef and set aside, leaving the fats in the pot.
add a bit more oil, depending on what was left in the pot from the beef. heat it and add the onion. cook for a few min then add the carrot. repeat for celery. then zuccini. then pepper. then the garlic.
somewhere around now or a little earlier the water should be ready, so add the [private] to it after adding salt/oil. when done, strain and set aside, but dont cool with cold water.
when the garlic has cooked a bit, add the flour and mix until you dont see any white flour anymore. continue cooking and mixing a min or two, then add the rest of the ingredients. (beef, diced tomato, thyme, coriander, paprika, salt, pepper, onion, garlic, chicken stock, schug.) bring to a boil then simmer on low for 10-15 minutes. add the [private], mix and serve with a sprig of fresh parsley on top.