Cajun Calveshaler

Ingredients for Cajun Calveshaler

Instructions for Cajun Calveshaler

To prepare the Cajun Calveshaler recipe, please follow these instructions:

Cut the calves into smaller pieces and cut the vegetables.

Heat oil and butter in a pan and brown tails. Add the vegetables, a little salt, pepper and broth. Let it simmer under the lid for 2-2½ hours until the meat is tender.

Remove the meat, terminate the layers and pil the meat into smaller pieces.

Sauce: Boil the meat from the meat, water and beer together with the gumbo spice. Whip the tomato paste in. Let it boil and then draw for five minutes. Arrow the shrimp and save the shells. Shake your heads and shells in a mortar or blend with a little of the fund. Cook it all together and say it through a sieve.

Saute in a new pot chopped garlic and onions in a little butter. Add almonds, cayenne, paprika and basil. Stir well and add rice, which is ready for clearing, after which the layer is poured. Let the rice simmer for about 5 minutes. Stir occasionally in the pan so that it does not burn.

Add Tiger and Oyster Sauce. For the last turn it all together with the meat, the pills shrimp and the crab meat, and served hot hot on a bottom of fresh basil.