Quote:
Originally Posted by DannyI
Nope, thats the Tiger Sauce and a jar of etoufee mix. Use a little roux.
I use the following, just do it without a recipe so can't tell u quantities :
roux
tiger sauce
etouffee mix
onions
bell peppers
chicken broth
brown deer meat in black iron pot
brown pork loin cut up in black iron pot / use a little grape jelly to brown
cut up sausage into bite size, brown in black iron pot
put all meat together and heat adding the roux, etouffee mix, broth
while this is mixing good
sautee onions & bell peppers / then add to meat
add Tiger sauce and season to taste
thicken your gravy till you like with roux, or thin with more broth
sometimes I will add rotels, this time i didn't
But I do use a lot of Tiger Sauce, love that stuff
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I like they way you cook. Only thing that gives me pause is the grape jelly. Just never had it before so I guess I'll have to give it a try.