I kinda just made up while working. I wanted to make something thing for my client that did not have chicke. So I found chuncked pork stew meat and made up the recipie with what they had.

This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. The resulting dish was familiar yet different, and pretty darned tasty. A nice change from the usual chowder.

Just had to pass on this recipe, we had it last night, it took 40 minutes from start to finish, and proved to be a real thumbs up with us, so tasty..... and something different to do with chorizo!

This is another version of beef stew. I like to change it up every once in awhile. This does make a lot as I have a crowd to feed lol and it will be devoured. I love to serve beef stew with buttered cornbread.

It was easy and delicious!! Just throw everything in and let it cook! :)

Only having one pot to clean and also Having a meal that will taste even better! Only if you can't finish all of it

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

My mother's recipe. She adds the beans quite early on. If you prefer yours with a bit of crunch I'd add them just before adding your eggs.

I made this one time about 5 years ago and loved the flavors so much it's become a meal I crave at least once a month ever since them!

My Girls & I love this on cold days or nights! Hope you Enjoy it too! ;-)

This is the go-to special-day dish in our house.A beef stew for special occasions!When you are simmering the stew or dissolving the roux, do not stir the stew around with a spatula. The meat will fall apart. The vegetables shouldn't be added too early (if you're simmering them in the stew), not only because they will dissolve, but because they'll turn black. So I recommend adding them near the end of the cooking time. For 1 box of stew roux worth. Recipe by Gaserisa

My GF Denise had us over for dinner and served this dish. Everyone raved over how amazing it tasted, and she laughed and said it was so easy to make it was ridiculous! She was right. Can also be prepared in a slow cooker.