Super Tender Pot Roast

tender pot roast on a platter with carrots, mushrooms and rosemary
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
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Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Here's What You Need
Here's What You Do
  1. Preheat the oven to 325 degrees
  2. Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
  3. Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
  4. Keeping a medium-high to high heat, saute the carrots and mushrooms until they are starting to brown-about 5 minutes. Remove from the Dutch oven and set aside.
  5. Add the onions and garlic and saute until just starting to brown.
  6. Deglaze the pot with a little of the wine, scraping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer.
  7. Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
  8. Cover the Dutch oven and place in the 325-degree oven.
  9. After 1 1/2 hours, add the carrots and mushrooms to the pot, stir to baste the roast and vegetables, cover the pot and return to the oven.
  10. Roast in the oven for another hour to an hour and a half (2 1/2 to 3 hours in total), checking for tenderness at about 2 1/2 hours total time. The pot roast is ready when it probes tender with a fork or a wooden skewer and pulls apart easily.
  11. Let the roast rest off the heat, remove the bay leaves and rosemary stems and serve!
Recipe Notes

This pot roast is great served with macaroni and cheese, cheese grits, mash potatoes or with any type of rice.

A chuck roast is best for this recipe, but a nice change is a Bottom Round Roast. Not quite as marbled as a Chuck, but it responds well to a slow braise and provides wonderfully tender slices.

If you can't find cipollini onions you can substitute just about any sweet onion or pearl onion.

Nutrition Facts
Sweet Daddy D's Super Tender Pot Roast
Amount Per Serving
Calories 495 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 105mg 35%
Sodium 127mg 5%
Potassium 775mg 22%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 33g 66%
Vitamin A 97%
Vitamin C 16%
Calcium 7%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Turkey Oyster Gumbo

Turkey Oyster Gumbo in a bowl with rice

This Turkey Oyster Gumbo is so good, you’ll want to make it even if you don’t have leftover turkey. But if you are looking for something to do with that leftover turkey, don’t miss this opportunity.  Oysters just seem a natural partner for turkey, whether its in a holiday stuffing or this delicious gumbo.  Try this no-angst recipe from Sweet Daddy D and you’ll see why it has become a Louisiana post-Thanksgiving tradition.

Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
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This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  2. Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  3. Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
  4. As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
  5. Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  6. Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  7. Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
  8. Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
  9. Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
  10. Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
  11. After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
  12. Add a little more spice mix, stir well.
  13. Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
  14. Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
  15. Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.
Recipe Notes

If you have time, making your own turkey stock makes this gumbo really great. Check out my recipe for homemade stock here.   If you don't have time to make fresh turkey stock, this recipe is still great if you use commercial turkey stock or substitute chicken stock.

If you don't have left over turkey, use some turkey breasts and thighs (about a pound total).

Many commercial creole seasoning mixes and commercial stocks contain high levels of salt. Make sure to adjust your added salt according to the creole seasoning.

Nutrition Facts
Sweet Daddy D's Turkey Oyster Gumbo
Amount Per Serving
Calories 254 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 51mg 17%
Sodium 431mg 18%
Potassium 345mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 7%
Vitamin C 30%
Calcium 6%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Crawfish Bisque

Crawfish Bisque with Rice and French Bread
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
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Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Here's What You Need
For stuffing the heads
For the bisque
Here's What You Do
To stuff the heads
  1. Set aside about 1/4 cup of the crawfish tails.
  2. Place the remaining tails into a food processor and grind until fine, place in a bowl.
  3. Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails.
  4. Place the onions, celery, garlic and parsley in the food processor and chop until very fine.
  5. Place the vegetables in the bowl with the crawfish and make sure to include any juice generated by the food processing.
  6. To the bowl add the eggs, creole seasoning and pepper.
  7. Add the breadcrumbs, starting with about 1 cup. Mix all together with your hands. Add more breadcrumbs as needed to make sure it holds together.
  8. Stuff the crawfish heads with the filling. Starting on the wider end of the head’s opening, use your left index finger to spread the shell open, place filling into the head and stuff it tightly with your right index finger. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes.
  9. Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. Set aside.
To make the bisque:
  1. Place the tail meat in a bowl, sprinkle with creole seasoning and set aside.
  2. Place 8 cups of crawfish stock in a stock pot and warm until almost boiling.
  3. Heat the vegetable oil in a large cast iron dutch oven over high heat.
  4. When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Add the trinity (yellow onions, celery and bell peppers) into the roux and stir constantly until softened, about 8 minutes.
  5. Add the garlic, about 2/3 of the green onions and the creole seasoning. Stir until blended and becoming aromatic, about 2 minutes.
  6. Add the crawfish tails in about four batches and the tomato sauce, stir to mix well.
  7. Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle.
  8. Continue this, one ladle at a time, until about half of the stock has been added, then you can add the balance of the stock and mix together very well. Make sure there are no lumps.
  9. Bring the bisque to a high boil, reduce heat to a medium simmer and let it simmer for about 15 minutes uncovered.
  10. Add the stuffed crawfish heads and return to a boil.
  11. Once it boils, lower the heat to a simmer, cover and continue to simmer for about 45 minutes to 1 hour. Stir often to keep the heads off the bottom of the pot.
  12. Add some of the reserved stock if it gets too thick.
  13. After 45 minutes add the parsley and stir well.
  14. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Sprinkle chopped green onions on top.
Recipe Notes

If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.

If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.

Cut the prep time down-get some help stuffing the heads-that's where the time is involved!

Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.

Nutrition Facts
Cajun Crawfish Bisque
Amount Per Serving
Calories 485 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 268mg 89%
Sodium 824mg 34%
Potassium 475mg 14%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 37g 74%
Vitamin A 36%
Vitamin C 52%
Calcium 17%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.