We don’t know about you, but we could really use some Harry’s comfort food right about now! We’ve adapted one of our classic Bourbon Street favorites for you to try making at home!
| Ingredients |
Unit of Measure |
Quantity |
| Butter |
1/2 STICK |
|
| Diced Celery |
CUP |
1 |
| Diced Onion |
CUP |
2 |
| Diced Green Pepper |
CUP |
1 |
| Granulated Garlic |
TBSP |
1 |
| Paprika |
TBSP |
1 |
| Black pepper |
TSP |
0.5 |
| Cayenne Pepper |
TSP |
0.5 |
| Kosher Salt |
TBSP |
1 |
| Chicken Stock |
QUART |
1 |
| Cornstarch |
TBSP |
4 |
| Flour |
TBSP |
2 |
| Water |
CUP |
0.5 |
| Favorite Hot sauce |
TSP |
1 |
- Place large pot on medium high heat and melt butter. Sweat celery, onion and green pepper in butter until soft. 6-8 minutes.
- Add all dry seasonings and cook together for another minute.
- Add chicken stock , mix well and bring to boil.
- While stock is heating, mix the cornstarch, flour and water together in a small container. Mix well to make sure there are no clumps.
- Once a boil has been reached, mix in flour cornstarch water mixture with a whisk and blend in thoroughly.
- Turn down to simmer and add hot sauce then cook on low for and additional 10 minutes.
- Check for consistency and flavor.
- If using with shrimp or crawfish, sauté protein first then add sauce directly on top of protein in pan then pour over rice. If using for fish simply ladle directly over the top of it!
