Ingredients
New Orleans Roast Beef Debris
- 2 lb beef chuck roast
- Ā¼ cup olive oil
- 1 stalk Celery cut in half and then quarters
- 1 carrot peeled, cut in half and then quarters
- 4 cans Campbell's onion soup
- 32 oz chicken stock
- 1 tsp onion powder
- 1 tsp Garlic Powder
- Ā½ cup all purpose flour
- Ā¼ cup Wondra flour
- 4 cups cabbage shredded
- 4 roma tomatoes sliced
- Ā½ cup Mayonnaise
- 2 whole dill pickles sliced
- 3-foot-long French or Italian loaf
Parmesan Cheese GritsĀ
- 1 Ā½ cup Heavy whipping cream
- Ā½ cup water
- 2 tbsp butter
- Ā½ tsp Roasted Garlic Puree
- ā tsp Kosher Salt
- ā tsp white pepper Freshly ground
- Ā¼ cup Grits quick-cooking
- ā cup Parmesan cheese grated
- 2 tbsp Asiago cheese grated
Grilled Shrimp
- 16 ā26-30ā gulf shrimp raw
- 2-3 tbsp olive oil
- 2-3 tbsp Jimmyās Angel Dust
Instructions
New Orleans Roast Beef Debris
- Pre-heat oven to 450 degrees
- Place heavy Dutch oven with lid over high heat
- Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour
- Put olive oil in the Dutch oven
- Put roast in the oven and let it brown on both sides
- Throw in carrots and onions
- Pour onion soup and chicken stock to cover
- Bring to a boil
- Place cover on and place in oven
- Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)
- If the gravy needs to be thickened, stir in Wondra flour until desired thickness
Parmesan Cheese GritsĀ
- In a 3-quart saucepan, combine cream, water, butter, roasted garlic purƩe, salt and freshly ground white pepper.
- Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.
- Reduce heat to low.
- Cook for 25 minutes, whisking often.
- Add cheese, stir over heat for 5 minutes, until smooth.
- Reserve, warm.
Grilled Shrimp
- Remove tails & de-vein shrimp.
- Toss shrimp with Angel DustĀ and a little olive just until lightly coated.
- SautƩ in a pan with olive oil until shrimp begin to curl and turn pink. Set