You can find it on plate lunches across Acadiana, but this Cajun Country classic is an easy and satisfying meal to make at home.
- 2-3 lb. beef chuck roast
- 2 tbsp. cajun seasoning
- 2 tbsp. vegetable oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 4 cups water or beef stock, or more as needed
- Hot sauce to taste, optional
- Cajun Country Rice, for serving
- Bring meat to room temperature and pat dry. Season all sides with Cajun seasoning.
- Heat oil in a large saucepot over high heat. Once hot, brown meat on all sides.
- Remove the meat from the pot and place to the side, lower heat to medium and stir in onion, bell pepper, celery, green onions, and minced garlic.
- Cook vegetables for 5-10 minutes until they begin to caramelize. Add the meat back into the pot and slowly add enough water or beef stock to cover ingredients.
- Bring to a simmer, then lower heat and cook for about 3-4 hours, until fork tender, stirring occasionally and adding more liquid as needed.
- Serve over hot Cajun Country Rice along with your favorite sides, like corn maque choux or smothered green beans.