Smothered Nutria Cajun Style
Savor the rich, bold flavors of Louisiana with this Smothered Nutria Cajun Style recipe, a hearty Southern dish that brings the warmth of Creole spices to your dinner table. This unique recipe showcases tender, slow-simmered nutria meat coated in a velvety roux-based gravy infused with the iconic "Cajun Trinity" of onion, bell pepper, and celery. Enhanced with garlic, smoked paprika, and fresh thyme, every bite is a celebration of authentic Cajun cooking. Served over fluffy white rice and garnished with bright green onions and parsley, this dish is perfect for adventurous food lovers looking to explore sustainable and flavorful ingredients with a true taste of the bayou.
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Recipe Information
Ingredients
- 4 lbs Nutria meat
- 4 tbsp Vegetable oil
- 0.25 cup All-purpose flour
- 1 large, diced Yellow onion
- 1 large, diced Green bell pepper
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 4 cups Chicken stock
- 2 tbsp Tomato paste
- 2 tbsp Creole seasoning
- 2 pieces Bay leaves
- 1 tsp Fresh thyme
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 cups Cooked white rice
- 2 tbsp Chopped parsley
- 2 stalks, sliced Green onions
Instructions
Clean the nutria meat, removing any silver skin or excess fat. Rinse under cold water and pat dry with paper towels.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the nutria meat generously with 1 tablespoon of Creole seasoning.
Sear the nutria pieces in batches until browned on all sides, about 3-4 minutes per side. Remove the pieces from the skillet and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Sprinkle in the flour and whisk continuously to create a medium-brown roux, about 8-10 minutes. Be careful not to burn the roux.
Add the diced onion, bell pepper, and celery (the Cajun trinity) to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in the chicken stock gradually, ensuring there are no lumps. Add the tomato paste, then whisk to combine the ingredients into a smooth gravy.
Return the browned nutria pieces to the pot. Add the bay leaves, thyme, smoked paprika, salt, and black pepper. Stir to coat the meat evenly in the gravy.
Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally. The meat should be tender and easily pull away from the bones.
Taste the gravy and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve the smothered nutria over cooked white rice. Garnish with chopped parsley and sliced green onions for a fresh, vibrant finish.
Nutrition Facts
Calories |
5060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.5 g | ||
| Protein | 469.1 g | 938% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 7004 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
