Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.
The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based).
1 Tbsp vegetable oil
3 lb chuck roast
2/3 cup water or beef broth
1 packet McCormick Bag’n Season Pot Roast Seasoning
1 packet Au jus gravy mix
Small bag of carrots (baby carrots are best)
Bag of small potatoes
1 large onion cut into fours
Preheat oven to 350°.
In a pan, add vegetable oil and cook roast on medium high heat until all sides are browned.
Mix water or broth, and both seasoning packets together.
Place roast, vegetables, and seasoning mixture in the bag provided in the Pot Roast seasoning packet and use tie to close loosely. Cut 2 or 3 small holes in top of bag for steam to escape.
Place bag on its side (tie facing slightly upward) in a deep pan and bake in oven for 2 to 21/2 hours.
As seen in Modern Grace Magazine