Stew in a Few

Uncle Larry’s Stew in a Few is now available on Uncle Larry’s Online Store! Visit now to order!

Here are some of Uncle Larry’s Stew in a Few recipes!

Stew in a Few is fully cooked, everything is in there except the meat or seafood or as a chef or food scientist will say, everything except the protein. With Stew in a Few, you decide on what you want to cook….chicken stew, shrimp stew, crawfish stew, oyster spaghetti sauce, fish stew, brown gravy ground beef spaghetti sauce, potato stew, lima beans, sausage stew, just to name a few; you create your dish. The sky is the limit. For basic instructions, pour a quart of Stew in a Few in a sauce pan, add 1 pound of peeled shrimp, place on burner on med. high heat, bring to a boil, simmer for 10 minutes.

Here are a few Stew in a Few recipes.

Potato Stew

1 quart of Stew in a Few

1 pound of smoked sausage, wieners, peeled shrimp or a one pound combination of these.

2 cans of diced potatoes (drain juice and reserve)

Add all three ingredients to a pot, bring to a boil, then, reduce heat and simmer for 10 minutes. If you are happy with the consistency of the gravy, the potato stew is ready. If the gravy consistency is too thin, turn up heat and cook down until you achieve the desired thickness. If it is too thin, add a little of the potato juice you reserved.

Serve over white rice.

Lima Beans and Shrimp or Sausage

1 quart of Stew in a Few

1 pound of smoked sausage or peeled shrimp or a one pound combination of these.

2 cans of lima beans (drain juice and reserve)

Add all of the ingredients to a pot, bring to a boil, then, reduce heat and simmer for 10 minutes. If you are happy with the consistency of the gravy, your Lima Beans are ready. If the gravy consistency is too thin, turn up heat and cook down until you achieve the desired thickness. If it is too thin, add the reserved juice from the lima beans.

Serve over white rice.

Chicken Stew

1/8 cup of cooking oil

1 quart of Stew in a Few

1 pound of boneless chicken thighs (cut into bite sized pieces)

1 can of sliced mushrooms (drain juice and reserve)

Add the oil and chicken to a sauce pan/pot and turn heat to medium high. Cook down until the chicken is browned and most of the juice evaporates. Add the sliced mushrooms and Stew in a Few. Turn heat to medium high and bring stew to a boil. Then, reduce heat and simmer for 10 to 15 minutes. If you are happy with the consistency of the gravy, the chicken stew is ready. If the gravy consistency is too thin, turn up heat and cook down until you achieve the desired thickness. If it is too thin, add the reserved juice from the mushrooms.

Note: To achieve the optimum flavor of your Chicken Stew, allow it to sit for about 15 minutes after cooking is complete, the seasoning and flavor will infuse into the chicken meat.

Shrimp or Crawfish Stew

1 quart of Stew in a Few

1 pound of peeled shrimp or one pound of peeled crawfish

Add the ingredients to a pot, turn heat to medium high, then, bring to a boil. Now, reduce heat and simmer for 10 minutes. If you are happy with the consistency of the gravy, your stew is ready. If the gravy consistency is too thin, turn up heat and cook down until you achieve the desired thickness. If it is too thin, add a little water.

Serve over white rice.

Brown gravy ground beef spaghetti sauce.

1 pound to 1 & 1/2 pound of ground beef

1 can of mushrooms (reserve juice)

1 can of Rotel tomatoes

1 quart of Stew in a Few

Add the ground beef to a pot, turn heat to medium high, then, brown the ground beef. (Stir often.) Remover pot from burner and drain the juice and oil extracted from the ground beef. Now return th pot to the burner on medium high and add the mushrooms and Rotel tomatoes. When you mixture is hot, add the Stew in a Few. Bring to a boil, then reduce heat and simmer serve over spaghetti noodles. Try topping your spaghetti and gravy with a little grated Parmesan cheese.

NOTE: If you desire, you can certainly add fresh diced onions, bell pepper, celery, parsley, shallots, etc.

Uncle Larry’s First Commercial

Uncle Larry's Seasoning first commercial

Posted by Gayle Roussel on Thursday, July 16, 2015

Fishing Video

Posted by Larry Roussel on Sunday, September 17, 2017

Potato Soup

Potato Soup

by Uncle Larry Roussel

larry@unclelarrysfoodandspice.com

Ingredients

2 sticks of butter

1 large onion (diced)

2 celery ribs, (diced)

1 pound/ 1 quart of John Morrel easy cut ham

1 quart of fresh diced potatoes

1 level tablespoon of Uncle Larry’s seasoning & flavor enhancer

1/3 cup Gold Medal Wondra flour

1 quart of heavy whipping cream

1 pound of Velveeta white cheese (optional)

whole milk (optional)

 

Directions

  1. Melt 1 stick of butter in a five quart sauce pan.
  2. Add diced onion and celery, sauté on medium heat until the onion clears/softens.
  3. Add the cubed ham and continue to sauté until the ham heats up. (Stir often.)
  4. Add the potatoes and Uncle Larry’s, sauté a little longer until the potatoes heat up. (Stir often.)
  5. Now, add the flour and stir well to incorporate into the mixture.
  6. Add the whipping cream, stir well and continue cooking on medium high heat until the soup approaches a boiling pot.
  7. Reduce heat to a simmer, then, add chunks of the cheese, stir well, allow the cheese to melt and incorporate into your soup.
  8. If your soup Is too thick for your likeness, add a little whole milk, ¼ cup at a time, to thin soup.
  9. Turn off the burner, cause, it is “Time To Eat.”

Jambalaya in an Oven

Jambalaya in an Oven

by Uncle Larry Roussel

larry@unclelarrysfoodandspice.com

 

Ingredients

 

¼ cup cooking oil

2 pounds of Boston Butt (cubed)

1 pound of smoked sausage (sliced)

2 cups of onions (diced)

¼ cup of Uncle Larry’s Seasoning & Flavor Enhancer

1 quart of water

1 tablespoon of Kitchen Bouquet

1 pound of long grain white rice

 

Directions

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Afterwards, place a five quart Dutch Oven/black iron pot on medium high heat, add ¼ cup of cooking oil, heat oil for a couple minutes.
  3. Add the cubed pork and stir well, cook down the pork for just a few minutes.
  4. Add the smoked sausage, onions and Uncle Larry’s, cook down the combined ingredients for about 5 minutes.
  5. Turn heat to high, then, add the water and Kitchen Bouquet. Stir well to loosen any sticking that may have occurred on the bottom of your pot.
  6. Bring jambalaya to a boil, then add the rice. NOTE: You may need to reduce heat at this time to control the boiling.
  7. Stir well during this process to prevent burning on the bottom of the pot.
  8. Turn the burner off when grains of rice begin to appear on the surface.
  9. Place lid on pot, then, place your pot in your preheated oven.
  10. Allow your jambalaya to bake for 20 minutes, then, using pot holders or mittens, remove your pot from the oven and place on stove top.
  11. Caution: The pot and lid are extremely hot and can cause a severe burn if you touch with your bare hands. So, use your pot holder to remove the lid.
  12. Using your pot holder, hold your pot with one hand and using a serving spoon, give your jambalaya a good stir with your other hand. NOTE: When you stir your jambalaya, you are trying to rotate the top ingredients to the bottom and the bottom ingredients to the top.
  13. Use your pot holder to place lid back on jambalaya pot, then using pot holders, return your jambalaya to the oven.
  14. Allow your jambalaya to bake for an additional 10 minutes, then, not forgetting your pot holders, remove pot from oven, remove lid from pot, give your jambalaya another good stir.

 

It is time to eat!

 

Red Bean Gumbo

Red Bean Gumbo

by Uncle Larry Roussel

larry@unclelarrysfoodandspice.com

 

INGREDIENTS

½ cup of lard or vegetable oil

2 cups of onions (diced)

1 cup of celery (diced)

1/2 cup of Gold Medal Wondra flour

1 pound of andouille, (sliced)

one 27 ounce can of Blue Runner (Creole cream style) Red Beans

½ gallon of water

1/4 cup Uncle Larry’s seasoning and flavor enhancer

1/8 cup Kitchen Bouquet

1/8 cup of parsley flakes

one dozen eggs

 

Prep

Pour the Blue Runner red beans into a food processer, purée until the beans are turned into a thick liquid. Set aside until needed.

 

Directions

  1. Heat oil in a 1.5 to 2 gallon pot on medium high heat. Then, add the diced onions and celery. Sauté until the onion clears.
  2. After the onion clears or wilt, add the Wondra flour and stir well. Cook down for about 3 to 5 minutes, stir often.
  3. Now, add the Andouille and stir well to incorporate into the roux. To prevent scorching, you may need to reduce heat at this point.
  4. When your Andouille is heated up, add the water and stir well to loosen the sticking on the bottom of the pot.
  5. Bring gumbo to a boil, then pour puréed beans into the pot and stir well.
  6. Return gumbo to a boil and be sure to stir often to prevent sticking on the bottom.
  7. Add the Uncle Larry’s seasoning & flavor enhancer, the Kitchen Bouquet and the parsley flakes. Stir well, then reduce heat to a simmer, stir occasionally.

 

Directions for the eggs

  1. As your red bean gumbo gently simmers, prepare a large skillet on a second burner. Add about 2 inches of water and a couple tablespoons of oil (this water & oil is not included in the ingredient list.) Bring water to a boil, then, rob 1 cup of red bean gumbo from your red bean gumbo pot. Pour the red bean gumbo juice into the boiling water.
  2. Break eggs, avoid breaking yokes, and carefully drop them into the boiling solution.
  3. Reduce heat to a simmer and poach the eggs for about 10 minutes. Then, remove one at a time and place the poached eggs in the red bean gumbo.
  4. NOTE 1: Poaching the eggs in a separate skillet allows the soft white from the eggs to separate similar to an egg drop soup. You will sacrifice the egg white that separates from the egg. When the poached eggs are ready, you’ll use a slotted spoon to transfer them to your red bean gumbo.
  5. NOTE 2: Use caution when poaching the eggs, if your skillet bottom is too hot, and you allow the eggs to stick to the bottom, you may scorch them. If you stir the eggs before they firm up, you can break the egg yoke and end up with scrambled eggs. Whenever all of the eggs are placed in the skillet, (again) be sure to reduce heat to low. When this is done, grab the skillet handle and gently shake the skillet left and right to move the eggs around.
  6. If you can’t get all 12 eggs in the skillet at the same time, repeat steps 2 & 3 on this direction list.
  7. After all of your eggs are added to your red bean gumbo, simmer for 15 minutes to ensure that the eggs are fully cooked.

 

Serve over white rice.

 

Final note If you are not concerned about presentation, you can drop the raw eggs directly in your red bean gumbo if desired. As mentioned earlier. the soft white of the eggs will separate and your red bean gumbo will be similar to an egg drop soup.