Ox Eyes with Cilantro Cream

Many versions of this recipe suggest it as a breakfast or brunch dish. I personally think it makes a nice lunch or dinner, too! I took a traditional recipe and spiced it up. You can season however you like, but this version is quite tasty.

Egg Foo Young with Lop Cheong, Snow Pea Shoots, and Cantonese Gravy

Egg Foo Young with Lop Cheong, Snow Pea Shoots, and Cantonese Gravy
by Gary

Egg Foo Young:
5 Davidson's Safest Choice Eggs, beaten
1/2 cup sliced lop cheong (Chinese sausage), about 2 links, steamed and cut into 1/4” dice
1/2 cup fresh snow pea shoots or bean sprouts, rinsed, well-drained
2 green onions, washed and sliced
1/2 teaspoon corn starch
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon Aleppo pepper
1/4 cup peanut oil
Chopped green onions for garnish

Cajun-Style Crabcakes

Cajun-Style Crabcakes

by Judy

canola oil for frying

1/2 medium onion, chopped
1 16-ounce can crabmeat, drained OR one pound fresh crabmeat
1 egg, lightly beaten
2 Tablespoons mayonnaise
1/2 cup Kary's Dry Roux
10 buttery round crackers, crushed
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup panko or breadcrumbs
1/2 teaspoon salt

Mix all ingredients, except canola oil. Form into patties of desired size and place on a dish to put in refrigerator. Chill for one hour. Heat oil in skillet (preferably cast iron) over medium-high heat, until a drop of water sizzles in it. Carefully place 3 or 4 crabcake patties at a time in the skillet and fry until golden brown on each side, turning once and slightly flattening after turning. Drain on paper towels and serve with remoulade sauce.

Shrimp Etouffee

Shrimp Etouffee
by Judy

1/2 cup Kary's "Original" Roux
2 Tablespoons canola oil
1 teaspoon chopped fresh thyme
3 cloves garlic, chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 8-ounce bottle clam juice
1 pound package smoked sausage, sliced
1 14.5-ounce can diced tomatoes
dash hot sauce, such as Tabasco
kosher salt, to taste
1 1/2 pounds medium shrimp, peeled and deveined
cooked long-grain rice

In large stockpot, combine Kary's "Original" Roux and oil over medium heat. Add thyme, garlic, celery, onions, and bell pepper and saute until vegetables are soft, about 5 minutes. Add paprika and cayenne and cook about one minute. Add chicken broth, clam juice, smoked sausage, tomatoes, and hot sauce. Season with salt, to taste. Bring to a boil and reduce to a low simmer. Cook, uncovered, stirring occasionally, 30 minutes. Stir in shrimp and cook about 5 minutes until shrimp are pink. Ladle over cooked rice. Enjoy!

Cajun Wedding Soup

Cajun Wedding Soup
by Louise

For the Meatballs:
10 ounces Teet’s Smoked Jalapeno Pork Sausage
1 8-ounce chicken breast
1 egg
1/3 cup bread crumbs
1/3 cup milk
1/2 cup flat leaf parsley
1 Tablespoon canola oil

For the Soup:
1 Tablespoon canola oil
1 cup chopped red onion
2 cups diced carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup white wine

2 quarts chicken stock (homemade or low sodium)

1 cup ditalini or other small pasta shape, such as shells

1 Tablespoon olive oil
2 cups baby spinach leaves (or torn large spinach leaves)
1 heaping Tablespoon Karys "Original" Roux
grated Parmesan cheese for garnish (if desired)

Chiffy’s Cajun Chicken Thighs with Brown Rice

Chiffy’s Cajun Chicken Thighs with Brown Rice

by Chiffonade

2 Tablespoons oil
1/3 cup Kary's Dry Roux

4 large chicken thighs, skin and excess fat removed
1 large onion, fine dice

8 ounces cremini, sliced
2 large poblanos, 1/4” dice
5 cloves garlic, smashed
2 teaspoons salt, divided
1/2 cup white wine
2 cups stock
1 14-ounce can petite diced tomatoes
1/4 teaspoon cayenne pepper
2 scallions, white and 4” of green, sliced
2 heaping Tablespoons Kary's "Original" Roux
1 cup water
1 cup brown rice

Aimee’s Chicken Pot Pie with Puff Pastry

We got to sample Kary’s Roux products and I decided to use the dry powder to make my chicken pot pie. I say it’s MINE but truly, I've been trying to recreate the chicken pot pie they used to serve way back at my first job. It was 1987, and I applied for a job as a hostess at a restaurant near my home. It was called The Silver Spoon, and they made 3 different pot pies: beef, chicken and seafood. I don’t think I ever ate anything other than the chicken. It was SO good and the pastry always puffed up several inches off the bowl. It was wonderful. I have been trying to recreate them over the years and even though I don’t make my own pastry, they’re still quite good. Not the same, but pretty darn good!

Grouper Fish Sandwich with Remoulade

Grouper Fish Sandwich with Remoulade
by Sharyl

Sandwich Ingredients:
grouper fillets (1/2 fillet per sandwich)
3 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon of Kary's "Original" Roux

Salt and pepper

Slap Ya Mama Original Blend

flour for dredging

baguette or other preferred bread

remoulade (recipe below)
lettuce
tomato

Shrimp and Pasta

This is a variation of Shrimp Scampi. This is great for a weeknight, it comes together quickly and it is easily scaled up or down for the number of people.

Cajun-French Onion Soup With a Cheese Crouton

Cajun-French Onion Soup With a Cheese Crouton
by Linda
adapted from French Onion Soup by Tyler Florence

1/2 cup of unsalted butter
4 onions, peeled and sliced in half-moons (Walla Walla, Vidalia or yellow onions are best)
2 garlic cloves, minced
2 bay leaves
1 cup red wine
3 heaping Tablespoons Kary's Dry Roux
2 teaspoons of Queen Bee seasoning (Cajun seasoning)
1/4 cup of apple cider vinegar

sea salt and pepper
1 1/2 boxes of beef broth (about 48 ounces)
4 slices of Garlic Butter Texas Toast (In frozen food section. I used Pepperidge Farm.)
2 cups of grated Gruyere cheese

Pate de Ville Platte

This is a great way to turn Cajun boudin into a nice party dish. I had to name it Pate de Ville Platte because it includes the pride of Ville Platte, Louisiana...Teet's Cajun boudin, Queen Bee All Purpose seasoning, Slap Ya Mama Hot Blend seasoning and of course, the star, Kary's "Original" Roux. Enjoy and laissez les bons temps rouler!

Guinness Steak and Onion Pie

When the kind folks at Kary's Roux sent all of us 37 Cooks generous samples of both their Dry Roux and their "Original" Roux, we were challenged to come up with two recipes, one for each roux. One of the first things that came to mind was some sort of a pot pie. My wife is originally from London and when I was there visiting she took me to a pie shop. I was thinking it was a bakery being that it was called a pie shop, but it was more of a luncheonette selling all kinds of meat pies and I had a steak and kidney pie. With all that being said, I thought my wife would enjoy a meat pie, but I hadda leave the kidneys out as she don't care for them. I thought Kary's "Original" Roux would be a great base for a meat pie. I decided to add a lotta onions and, of course, some of that delicious Guinness! I didn't use a bottom crust here, just a puff pastry top. And I had some awesome little crocks that my daughter gave me that worked very well! Here's the recipe!

Kentucky Hot Brown Sandwiches

Kentucky Hot Brown Sandwiches
by Matt

3 slices Texas Toast, lightly toasted

12 ounces thinly sliced smoked turkey breast from the deli
1 large very ripe tomato, thinly sliced
6 slices bacon, cooked

Creole Crab Pot Pie

Crab meat is oh, so good! And crab meat in a pot pie...heaven! For my recipe, I used a combination of fresh and canned crab. This was my first adventure in trying to get the meat out of fresh crab legs and claws (this included using a hammer from the garage...don't ask). The result was a lot of empty shell, not quite as much meat as I'd hoped, and a huge mess (obviously I had no idea how to do this the right way!).  But, since I've been a part of 37 Cooks I've learned a lot, tried some new techniques, cooked with some fun ingredients, and this is just one more thing to mark off my culinary "bucket list".

This dish is definitely on the spicy side, which is great for my family since we love spicy food. As a matter of fact, my first go around with this dish was TOO spicy for us, so I toned it down. It's still spicy! Easy enough to adjust though...add less Creole seasoning if you're not a spicy food lover (or when you make the Creole seasoning, just use less cayenne). Add more seasoning if you're one of those brave souls who says "the hotter the food the better!" Just give the roux sauce a quick taste or two before adding to your crab and veggies and adjust your seasoning or salt accordingly.

Hearty Beef Stew

We love beef stew in our family, especially in the fall and winter months when chilly weather calls for cozy comfort food.  This is my favorite beef stew recipe. Adding Kary's Original Roux instead of a little extra flour for thickening the broth gave it a delicious, deep flavor. Don't forget to make some biscuits to serve with it!

Kary’s "Original" Roux Burger Sliders

Kary’s "Original" Roux Burger Sliders
by Carlos

1 pound of ground beef
1 1/2 Tablespoons Kary's "Original" Roux
1 Tablespoon Goya Adobo
1 medium onion, grated
Slider buns

Lettuce

Tomato

Sofrito Shrimp and Chorizo

To be honest, I am new to cooking with Roux. When we were informed about the roux challenge I almost opted out until Gary Gee, who was familiar with my dishes from Facebook, talked me out of declining. I’m so happy that he did because the Roux totally worked in my dish. I have to give a shout out to my friend, Chef Daisy Martinez. It was from her that I learned to incorporate clam juice into seafood dishes, specifically Paella. Next time you make Paella, substitute clam juice for water. It will be the BEST Paella ever!

Sofrito Shrimp and Chorizo
by Carlos

4 Tablespoons of Goya Extra Virgin Olive Oil, divided
4 Goya Chorizo cut into ¼ inch slices
1/2 cup of Sofrito (recipe below)
1 Tablespoon of Kary's Dry Roux

1 packet of Goya Sazon with Culantro and Achiote
1 Tablespoon of dried oregano

1/4 teaspoon sea salt
1/4 cup of Goya Alcaparrado
8 ounces bottle of clam juice
juice of 1 lemon
1 pound of shrimp washed and deveined
cracked black pepper, to taste
chopped cilantro, for garnish

Bangers and Mashed with Kary's "Original" Roux

Bangers and Mashed with Kary's "Original" Roux
by Christine

2 Tablespoons bacon fat, butter or oil
3 garlic cloves, chopped
1 large onion, sliced thin
8 Irish or Italian sweet sausages

2 pounds potatoes, peeled and quartered

1 Tablespoon kosher salt
2 cups chicken or beef broth
1 rounded Tablespoon Kary's "Original" Roux
3 splashes red wine vinegar
1 stick butter
1/2 cup milk

New England Quahog Chowder

New England Quahog Chowder
by Christine

4 dozen large quahogs, if you dig them yourself, 1 large basket, diced small or ground
4 ounces meaty salt pork, diced small
1 large onion, diced
2 stalks celery, diced
4 garlic cloves, minced
6 cups clam broth, plus as much bottled broth to make the 6 cups

2 Tablespoons Kary's Dry Roux
4 large potatoes, cut bite size
2 cups cream
oyster crackers, optional

Cajun Frito Pie

Cajun Frito Pie
by Rachael
chili adapted from this recipe found on Food.com

1 pound ground beef
1 pound Teet's Smoked Garlic Pork Sausage, chopped
4 Tablespoons vegetable oil
2 Tablespoons Kary's "Original" Roux
1 large onion, chopped
1/2 green bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
4 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon sugar
Salt, to taste
1 teaspoon cayenne pepper
2 cups water
Fritos corn chips
grated cheddar cheese, optional
sliced green onion, optional