Skip to main content

Creole Daube


Creole Daube (pronounced "dohb") is a New Orleans specialty that transforms an inexpensive rump roast into a wonderfully flavorful and tender meal. This tasty dish is a blend of Italian Red Gravy with Cajun Roux. This recipe is an excellent example of the extraordinary melding of flavor, culture, and cuisine in New Orleans.



GATHER YOUR GROCERIES:

One rump roast (2-3 Pounds)

One green bell pepper, chopped

One jalapeño pepper, diced

One onion, chopped

Three ribs of celery, chopped

Three garlic cloves, crushed

One Fourth cup of all-purpose flour

One Fourth cup of vegetable oil plus additional for browning the roast

One 8 ounce can of tomato paste

One 14 ounce can of diced tomatoes

Two cups of water

Two bay leaves, dried or fresh

One teaspoon oregano

One teaspoon basil

One tablespoon parsley

One tablespoon granulated sugar

Salt, cayenne, and black pepper to taste



THE WAY TO DO IT:
Step 1: Cut the rump roast into 1-inch strips. Season roast strips with salt and pepper. Brown the meat on the stove in a large pot that is coated with vegetable oil.  Remove the browned roast and retain the brown bits stuck to the bottom of the pot. Add the diced peppers, celery, and onion to the pot and sauté until wilted. Add the garlic, stir for a few seconds, then remove the mixture from the pot. Set aside. Wash and dry the pot before beginning step 2.

Step 2: Making a  roux in a thick pot by pouring in the oil and adding the flour gradually while constantly stirring with a spoon. Your arm will get tired, but continue to stir until the roux is the color of milk chocolate. Use a medium setting as Heat that is too high will cause the roux to speckle and burn. Use caution as you stir. The roux mixture becomes very hot and can burn.

When the roux has reached the desired color, slowly pour the 2 cups of water into the pot, while constantly stirring to prevent lumps. Use caution as this process creates a lot of steam. Add the diced tomatoes, tomato paste, bay leaves, basil, oregano, parsley, and sugar. 


Step 3: Slice the browned roast strips into one half inch chunks and return to the pot along with the onion, celery, and pepper mixture that you set aside earlier. Add salt and pepper to taste. Bring to a low boil.


Simmer the Daube, for about an hour, or until the roast is tender. Add additional water if needed. This versatile dish can be served over cooked pasta, white rice, or mashed potatoes.

Buon appetito!

Popular posts from this blog

Red Velvet Bourbon Cake Balls

This trendy treat with a New Orleans flair is simple to make, perfect for entertaining, and sure to be raved about at your next party.   The velvet cake gives this treat a delicious cocoa flavor, and the bright red color makes it a festive addition to Holiday parties. GATHER YOUR GROCERIES: Red Velvet Cake - baked but not frosted One cup of Cream Cheese Frosting. (recipe below) Semi-Sweet Chocolate Chips - 1 bag One fourth cup of Whiskey THE WAY TO DO IT: Cook the red velvet cake following the directions on the cake mix package or your favorite from-scratch recipe. Cool the cake completely. Do not frost. Crumble cake into a large mixing bowl and drizzle the whiskey onto the crumbled cake. Dollop the cream-cheese frosting into the cake and whiskey mixture and combine thoroughly—chill mixture for one hour. Roll the chilled whiskey cake into quarter-sized balls and place it on a cookie sheet. Chill the balls until they are firm. Melt the chocolate chips in the microwave, following the

Cajun French Language Dictionary

Cajun French is different from the language spoke in France. Acadians migrated from France over 300 years ago. Just as Americans speak English differently after being separated from England for hundreds of years, the same is true of the Acadians. Here is a few of my favorite Cajun phrases: Bon Appetite! Enjoy! Bonjour Mes Amis Good day my friends. Ca c'est bon That's good! C'est magnifique That is great! Faire des commissions buy groceries, making grocery bill Fais do do   Traditional Cajun dance or party Lagniappe  An unexpected nice surprise. Laissez les bon temps roulet  Let the good times roll! Mamere Maw maw or Grandma Merci Beaucoup Thank you very much. Mon cher My dear. Mouche a mielle Honey bee

Hello World

In my family, everyone has a nickname. My nickname is Sugie. It's an endearment and a form of the word sugar, because I was such a sweet baby. I was born in New Orleans in 1964. I lived on Rampart Street with my father, Honest Joe, and my mother, Beanie.  I must have been a beautiful baby because my Godmother, that I called Nanny, said I looked just like a Chatty Cathy doll. As the oldest, I had an entire 16 months of total adoration from my parents until my brother showed up and ruined my one baby show. My parents called my brother little man. I couldn't say little man, so I changed his name to Manny, and five decades later, the name still sticks. Manny and I overcame our differences and happily basked in the glow of our parent's love until 16 months later when my little sister Tweety showed up. Tweety became the baby, and I was suddenly the Big Sister who had to help take care of the baby. I wanted to be the baby, not take care of the baby. My life was ruined. --- Sug