Yield: 12 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Paprika |
2 teaspoons | Salt |
1½ teaspoon | Dried basil |
1½ teaspoon | Ground chili peppers chipotle |
1 teaspoon | Cayenne |
1 teaspoon | Garlic powder |
1 teaspoon | Onion powder |
1 teaspoon | White pepper |
1 teaspoon | Ground chili peppers guajillo (or ancho) |
1 teaspoon | Dried tarragon |
1 teaspoon | Dried rosemary |
½ teaspoon | Black pepper |
1 large | Onion; roasted and choppped |
8 ounces | Bacon; finely diced |
2 pounds | Portobello mushrooms; medium |
\N \N | Diced |
1 cup | Green bell pepper; chopped |
1 cup | Red bell pepper; chopped |
1 cup | Celery; chopped |
¾ cup | Cane syrup |
¼ cup | All-purpose flour |
6 cups | Beef stock |
Recipe by: Paul Prudhomme's Firey Foods That I Love Combine the seasoning mix ingredients in a small bowl.
To roast the onion, if you have a gas range, simply place the onion right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If range is electric, you can roast in a preheated 500 oven. Plunge the onion into ice water to stop the cooking, then rub off the black skin under running water.
Render the bacon in a 5 quart pot over high heat until crisp, about 8 minutes. Add 1 pound of the mushrooms, all the bell peppers, the celery and onions and cook, stirring occasionally, for about 5 minutes. Add the syrup, flour, and seasoning mix and stir until the flour is completely absorbed.
Stir in the stock and scrape the pot bottom thoroughly. Bring to a boil, add the remaining mushrooms, reduce the heat to medium low and cook at a brisk simmer for 30 minutes. Remove from the heat and serve.
Posted to Master Cook Recipes List, Digest #109 Date: Tue, 4 Jun 1996 11:46:44, -0500 From: crazy_like_a_fox@... (MS KIMBERLY J MENDOZA)