The only thing that stinks about making recipes is getting the urge to complete the task at 11:00 pm, thus completing the task, making a presentable plateful, then having to devour it because you just can’t resist (*-*)
As I researched for this recipe I searched “cheese dip”. I am a fan of the Processed Yellow-ness. I grew up on the stuff. Nacho nights were often, and still are 😉 Though I grew weary reading it over and over again. Thus, I decided to go a different route.
I’ve just been pondering the fact that the Super Bowl is taking place in New Orleans, Louisianna this year and how our Super Bowl Sunday Treats should be embellished by some authentic flavors of the charming deep south.
So, here goes:
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Butter
• 3/4 Cup Onion (diced)
• 1/2 Cup Green Bell Pepper (diced)
• 1 Tablespoon Garlic (fresh & minced)
• 5 ounces Andouille Sausage
• 1 pound Fresh Shrimp (shelled)
• 1 pound Fresh Crawfish (shelled)
• …I’ll be honest with you, I purchased frozen shrimp and crawfish at my local supermarket and it worked great, but fresh would be superb 🙂 So if it’s available, use it!
• 1 Bay Leaf
• 1/4 teaspoon Thyme Leaves (dry)
• 1/2 teaspoon Oregano Leaves (dry)
• 1 Tablespoon Parsley Leaves (dry)
• fresh herbs would be lovely too, but if you choose fresh cut back on the amounts you use as the flavor is stronger
• 1/2 teaspoon Cayenne Pepper
• 2 teaspoons Paprika
• 3 Cups Half ‘n Half
• 3 Cups 2% Milk
1. Saute Onions and Bell Pepper in the butter and oil over medium heat for about 10 minutes
2. Add the garlic and saute for one more minutes
3. Add the meats and cook together for 3-5 minutes
4. Add remaining ingredients and simmer over low heat for 30 minutes
5. While that is simmering let’s work on our roux:
• 1/4 Cup Butter
• 1/4 Cup Coconut Oil
• 3/4 Cup AP Flour
1. Melt Butter and Oil in pan over medium heat
2. Add the flour and cook for about 25 minutes…very slow. Never rush a roux 🙂 You want the completed color of the roux to be a dark caramel color with no black flecks in it. If there is black that means you’ve cooked it too fast resulting in burning of some of your ingredients.
3. Now comes the tricky part. Carefully add the roux to the simmering creaminess. Use caution as it will splatter some.
4. Let it cook for 5 more minutes then remove from the heat
5. And now it’s time for the cheesiness:
• 2 pounds of shredded cheeses
• I used 1 pound of sharp cheddar and 1 pound monterrey jack
1. Remember to remove the above mixture from the heat and add the cheeses. Stir until well combined. Plate and Serve OR transfer to your crock pot for you game day feast
Garnish: Green Onions (chopped)
Green Onions are the only garnish I thought necessary and I think every bite needs some so chop a bowl plenty full.
ENJOY! Let me know whatcha think. I look forward to hearing from you!
~CHEF DEBOrah Harris Anziano