Tillie Doyle
Cajun pan roast is a creamy tomato-based stew with shrimp, crawfish, and crab served over steamed rice. It is a famous dish from Kettlebar, and there are many recipes online for people wanting to recreate it at home. The dish is rich and delicious, with ingredients such as butter, cream, brandy, and seafood.
| Characteristics | Values |
|---|---|
| Type of Dish | Pan roast, stew, soup |
| Cuisine | Cajun, Creole |
| Main Ingredients | Seafood (shrimp, crab, crawfish, oysters, mussels, scallops, calamari, clams), meat (chicken sausage, chicken, beef), vegetables (onion, celery, bell pepper, garlic, okra, carrots), dairy (butter, cream, half-and-half, milk), rice, broth, spices |
| Spices | Old Bay, Creole/Cajun seasoning, paprika, white pepper, celery seed, lemon juice, Worcestershire sauce, hot sauce, pepper, salt, saffron, curry powder, parsley, green onions, garlic |
| Alcohol | Brandy, Pernod, white wine, sherry, Riesling, Chateau Ste. Michelle |
What You'll Learn
Cajun pan roast is a creamy tomato-based stew
The base of the pan roast is typically a blend of canned tomatoes, Worcestershire sauce, hot sauce, half-and-half or heavy cream, and various spices. This mixture is blended until smooth, creating a light pink sauce. In a separate pan, onions, celery, bell peppers and garlic are sautéed before the seafood and spices are added and cooked until browned. The tomato cream mixture is then added to the pan and brought to a boil, creating a thick and creamy stew.
The type of seafood used in the pan roast can vary depending on preference. Common choices include shrimp, crab, crawfish, lobster, scallops, mussels, clams and squid. The dish can also be made with chicken or sausage for a non-seafood option. Spices such as Old Bay, Cajun or Creole seasoning, paprika, and pepper are often added to enhance the flavour.
To finish the dish, a scoop of rice is typically added to the bowl, along with fresh parsley flakes and a side of bread. The rice helps to balance out the richness of the stew, and the bread is perfect for soaking up the extra sauce.
The Cajun pan roast is a delicious and hearty meal, perfect for those who enjoy bold flavours and a creamy texture. It is a dish that can be customised to suit individual tastes, making it a versatile option for any occasion.
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Cajun pan roast is made with shrimp, crawfish, crab, and rice
Cajun pan roast is a rich and creamy dish that can be made with a variety of seafood, including shrimp, crawfish, and crab. It is typically served over steamed rice and can be accompanied by a green vegetable or a mixed garden salad.
To make a Cajun pan roast with shrimp, crawfish, crab, and rice, you'll need to gather the following ingredients:
- Shrimp
- Crawfish
- Crab
- Rice
- Butter
- Onion
- Garlic
- Tomatoes
- Salt
- Pepper
- Old Bay seasoning
- Creole or Cajun seasoning
- Sugar (optional)
- Parsley
- Basil
- Cream or half-and-half
- Hot sauce (optional)
- Dried red pepper flakes (optional)
Start by melting butter in a saucepan over medium heat. Add the onion and cook until it becomes tender, which should take around 4 minutes. Then, add the garlic and cook for another minute.
Next, add the tomatoes with their juices, salt, pepper, Old Bay, Creole or Cajun seasoning, and sugar (if using). Stir everything together and let it simmer for about 25 minutes.
At this point, you can add the cream or half-and-half and stir it in. If you want some spice, you can also add hot sauce and dried red pepper flakes to taste.
Now, it's time to add the seafood. Put in the shrimp and crawfish and let it simmer until the shrimp turn pink. Finally, add the crab and heat it through. Don't forget to taste and adjust the seasonings as needed.
Serve your Cajun pan roast over steamed rice and enjoy! This dish pairs well with a green vegetable, a mixed garden salad, or some warm rolls or cornbread on the side.
Some tips to keep in mind:
- You can make this dish ahead of time as the flavor is even better the next day.
- If you want to reduce the acidity of the tomatoes, especially if using canned ones, add a little sugar.
- Feel free to adjust the amount of spice to your preference.
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Cajun pan roast is served with a side of bread
Cajun pan roast is a creamy tomato-based stew with shrimp, crawfish, and crab. It is served with a side of bread, such as warm rolls or cornbread, to balance out the rich flavours of the dish. The stew is cooked with a variety of spices, including Old Bay, Creole, or Cajun seasoning, and sometimes a hint of brandy. It is served over steamed rice and can be accompanied by a green vegetable or a mixed garden salad.
The preparation of Cajun pan roast involves melting butter in a saucepan over medium heat and adding onions, cooking until they are tender. Garlic is then added and cooked for an additional minute. Tomatoes, with their juices, salt, pepper, Old Bay, Creole or Cajun seasoning, and sugar are stirred in, and the mixture is brought to a boil. After reducing the heat and simmering for 25 minutes, cream or half-and-half is added, along with hot sauce and dried red pepper flakes (optional). Finally, shrimp and crawfish are added and simmered until the shrimp turn pink. Crab is folded in, and the dish is tasted and adjusted for seasoning.
The Cajun pan roast is then served in individual bowls over steamed rice, with a side of warm bread. It can be garnished with fresh parsley flakes. The dish is best enjoyed when made ahead of time, as the flavours develop and intensify.
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Cajun pan roast is flavoured with Cajun/Creole seasoning
Cajun pan roast is a rich, creamy, and thick tomato-based stew flavoured with Cajun/Creole seasoning. The dish typically includes a combination of seafood such as shrimp, crawfish, crab, and oysters, and is served over steamed rice.
Cajun/Creole seasoning is a blend of spices commonly used in Cajun and Creole cuisine, which originated in Louisiana. While there are slight variations in the ingredients, a basic Cajun/Creole seasoning mix typically includes garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika. The seasoning blend adds a bold and flavourful kick to the pan roast, enhancing the overall taste experience.
The beauty of making your own Cajun pan roast is that you can customise the spice blend to suit your taste preferences. You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper or adding other spices like red pepper flakes, paprika, or black pepper. Additionally, you can experiment with different types of paprika, such as smoked or sweet paprika, to find the flavour that you enjoy the most.
When making Cajun pan roast, it is essential to use fresh and high-quality spices to ensure the best flavour. Checking the expiration dates on your spice jars before using them is a good practice. Store your Cajun/Creole seasoning blend in an airtight container in a cool, dark place to maintain its freshness and maximise its shelf life.
In conclusion, the Cajun/Creole seasoning plays a crucial role in the flavour profile of Cajun pan roast. By customising the spice blend, you can create a dish that suits your taste preferences, whether you prefer it mild or extra spicy. So, get creative in the kitchen, experiment with different spices, and enjoy the delicious flavours of Cajun pan roast!
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Cajun pan roast is cooked in a saucepan
Cajun pan roast is a creamy tomato-based stew cooked in a saucepan and typically served over steamed rice. It is a combination of seafood, vegetables, and a variety of spices and sauces. The seafood used can include shrimp, crawfish, crab, lobster, and scallops. Sausages can also be added for a non-vegetarian option. The vegetables used are usually onions, celery, and bell peppers, with garlic added for extra flavour.
The first step in cooking a Cajun pan roast is to heat oil in a saucepan over medium-low heat. Once the oil is hot, add the onions and saute until they become translucent. This usually takes around 2-3 minutes. The next step is to add the celery, okra, and bell peppers, stirring occasionally until they are softened. Then, add the garlic and cook for around 8-10 minutes.
At this point, the heat can be turned up to medium-high, and butter can be added to the saucepan. If you are adding sausages, this is when you would add and cook them. Once the sausages are browned, add the shrimp and any other seafood you are using, along with the chosen spices and sauces. Stir everything together to ensure the spices coat the seafood evenly. Cook until the shrimp turn pink and the sausages are browned on both sides.
Finally, add the brandy, white wine, chicken broth, and bay leaves to the saucepan. Bring the mixture to a boil and stir in the tomato paste. Slowly stir in the reserved tomato cream mixture and bring it to a boil. Taste the pan roast and adjust the seasoning with salt as needed. If a creamier consistency is desired, additional half-and-half and butter can be stirred in.
The Cajun pan roast is now ready to be served! It is typically served with a scoop of rice and garnished with fresh parsley flakes.
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Frequently asked questions
A Cajun pan roast is a creamy tomato-based stew with shrimp, crawfish, and crab served over steamed rice.
You will need butter, shrimp, crawfish, crab, rice, tomatoes, onion, garlic, Old Bay seasoning, and Cajun/Creole seasoning.
First, melt butter in a saucepan over medium heat. Add onion and cook until tender, then add garlic and cook for another minute. Next, add tomatoes, salt, pepper, Old Bay, Creole or Cajun seasoning, and sugar (optional). Stir in parsley and basil, bring to a boil, then reduce heat and simmer for 25 minutes. Finally, add cream and stir, then add shrimp and crawfish and simmer until shrimp turn pink. Fold in crab and warm through. Serve over steamed rice.
Some variations include adding sausage, brandy, white wine, chicken broth, bay leaves, and tomato paste. You can also use different types of seafood such as oysters, mussels, or clams.
