re: Uncle Larry's "Stew-In-A-Few"

LibraTiget, if you still haven't tried it, crawfish season is here so, you might want to consider a crawfish Stew in a Few. Here are a few more recipes you may want to consider.Uncle Larry’s Stew in a Few
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. Time to Eat.

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 thick, 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 thick, 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 thick, 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. Stew in a Few chicken and sausage gumbo
2 pounds of boneless chicken thighs, cut into bite sized pieces
1 pound of andouille or smoked sausage (sliced)
1/8 cup = 2 level tablespoons of Uncle Larry’s seasoning & flavor enhancer
1 quart of Uncle Larry’s Stew in a Few
3 cups of water
½ cup shallot greens (optional)
On medium/medium high heat, sauté’ the chicken and sausage until the chicken browns. While browning the chicken, add Uncle Larry’s seasoning and flavor enhancer. Now add Uncle Larry’s Stew in a Few and 3 cups of water, turn heat to high and bring gumbo to a boil. Now, add the shallot greens and reduce heat, simmer for 15 minutes.
Turn off burner, allow oil to accumulate on surface and skim.
Time to Eat.
Serve over white rice
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 thick, 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 the pot to the burner on medium high and add the mushrooms and Rotel tomatoes. When your 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.

For more Stew in a Few recipes and recipe ideas, visit us at unclelarrysfoodandspice.com
Or, email Uncle Larry at larry@unclelarrysfoodandspice.com