Creme Caramel
A classic French custard dessert set in a caramel-lined ramekin and inverted to reveal a glossy amber caramel crown.
Ingredients
Instructions
Dice the onion, celery, and bell pepper into a consistent small dice -- this is the Cajun Holy Trinity. Mince the garlic finely. Season your protein generously with Cajun seasoning and let it sit at room temperature for 15 minutes.
Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the seasoned protein until nicely browned on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the onion, celery, and bell pepper. Cook for 8-10 minutes until softened and slightly golden. Add the garlic and cook 2 more minutes. Season with the remaining spices and stir well.
Return the protein to the pot. Add the stock and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the protein is tender and the sauce has thickened.
Taste and adjust seasoning -- add more Cajun seasoning, salt, or hot sauce to your preference. Stir in fresh parsley. Serve over white rice or stone-ground grits.
Nutritional information is approximate and based on standard serving sizes. Individual results may vary based on specific ingredients used. This recipe is intended for home cooking. Always follow safe food handling practices when preparing meat and seafood.