Welcome all! Papa G here. Today I present a
very easy to make queso with a Creole –
Cajun twist. Now I know Louisiana and
Mexico don’t share a border, but there’s
no reason why we can’t share a recipe. My
“Big Easy” queso has all the traditional
ingredients you’d find in a standard
Mexican queso, but with a little south
Louisiana flair. Let’s get started.
Begin with a skillet on medium heat. Add
two tablespoons of unsalted butter. Drain
a ten ounce can of Rotel and add it to
the pan. Give a mix and cook for about a
minute to take the rough edge off.
Now we’ll add about a quarter teaspoon
of liquid crab boil.
This is a very common ingredient in
South Louisiana and is used in most
crab, shrimp, and crawfish boils. A little
of this will go a long way. Now add a
cayenne pepper hot sauce and give a
quick mix to combine.
Add some Creole seasoning; onion powder;
garlic powder; some paprika; and a little
xanthan gum. This will not only help
thicken our dip, but also help the cheese
not separate and curdled as easily. Cook
until it thickens a bit. Something like
this. Now add some heavy cream and about
1/2 a cup of sour cream. Give that a mix
and let it cook until everything is
combined and it just starts to simmer.
Reduce the heat to low and add our
shredded cheese – four ounces at a time.
Now I’m using gruyere and Monterey Jack
here, but you can use a mild or sharp
cheddar cheese if you like. Stir in the
first four ounces and when that’s melted,
add a second four ounces. Mix in until
everything is combined. Turn the heat off
and add eight ounces of crab. Mix until
thoroughly combined and the crab is
heated through. Serve this queso warm
and enjoy! There you have it folks! My Big
Easy queso recipe. An easy to make,
Mexican queso with a south Louisiana
flair. I hope you enjoyed this video. If
you did, please like and consider
subscribing. Thanks for watching and I’ll
see you next time!