Leblanc curry recipe is a French-influenced curry that originated in New Orleans, Louisiana. It is named after chef Alfred LeBlanc who created it in the 1920s.
The curry is made from a roux base, a mixture of flour, oil, and butter. Other ingredients include onions, bell peppers, tomatoes, herbs, and spices such as thyme or cardamom.
The Leblanc curry recipe is often served in a hollowed-out French bread loaf or rice cakes. This is the spicy version. You can add your ingredients, including clams, chicken or crayfish tails, beef, and goat meat.
It can be eaten cold, too, but it will be delicious only when it is hot, so you better use the heat to get it warm on your plate as soon as possible after mixing all ingredients.
How to make a Leblanc curry recipe?
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Level of Difficulty: Easy
Kitchen Supplies:
◉ an ovenproof liquid measuring cup
◉ a large, heavy pot
◉ a small spoon
◉ a blender (optional)
Ingredients:
Dry Roux:
- 3/4 cup of flour
- 1 teaspoon of cayenne pepper (add more if you like it spicier)
- 2 bay leaves
- 1 pinch of allspice
- 1 tablespoon of salt
- 1/4 teaspoon ground black pepper
Meat:
- 1 tsp. Vegetable oil
- 500 G. Stew beef, cubed/goat meat
- 1 Bay leaf (4g)
- 1 C. Red wine
- 3 C. Water (2g)
- Salt & pepper to taste
Vegetables:
- 1 large onion, chopped
- 1 green or red bell pepper, cut into strips
- 2 tomatoes, chopped
Spices:
- 1 tsp. Basil
- 1 tsp. Thyme or 1/2 tsp. Ground Cardamom
- 1 tsp. Garlic Powder
- 1/2 tsp. Ground White Pepper
- 1/4 tsp. Ground Cayenne Pepper (optional)
- Secret Ingredients
- 1 tsp. of garlic, finely chopped
- 1 tsp. of ginger, finely chopped (optional)
Directions:
Dry Roux:
1. In a large pot, combine the oil with the roux ingredients listed above until smooth and well blended. Stir continuously (it will start to foam when it boils).
2. Add peppers and onion; saute until softened, about 7 minutes.
3. Add bay leaves and allspice; saute for another 3 minutes (stir occasionally).
4. Add spices and cook for a minute or two longer, until just fragrant. Remove from pan to prevent burning and set aside.
For the Meat:
1. In a medium-sized skillet over medium heat, cook the cubed meat in oil until browned.
2. Add red wine and water to the pan; cover and cook over low heat for 30 minutes, stirring occasionally. Add salt & pepper during the cooking process to your taste.
3. Turn off heat; remove the lid, and let stand for 10 minutes before serving with curry.
For the Vegetables:
1. In a medium-sized skillet over medium heat, saute the chopped onions until softened.
2. Add the remaining vegetables; saute for 2 minutes.
3. Pour the mixture into a large pan and stir in the spices (garlic, ginger, and basil).
4. Cover the pan and allow to simmer on low heat for 20 minutes (stir occasionally) or until vegetables are tender. Remove lid between 10 & 20 minutes to prevent burning and set aside.
To serve:
1. Divide the curry between bowls and serve with rice or bread.
2. Garnish with parsley and paprika for color.
Note: This recipe does not include tomato puree. It is believed that the Leblanc curry recipe was prepared without tomatoes during its early evolution; rather, the spices were added to highlight its Indian origins.
Additional tips:
1. The roux can be hard to prepare at first, but keep stirring while adding oil, and you will get a smooth consistency fairly quickly.
2. Add the meat, wine, and water to the roux before adding any vegetables to avoid overcooking them.
3. Adding more chicken or beef will give you a thicker curry but if you like it spicy, add a little more cayenne pepper and chili pepper.
4. For an extra delicious taste, use a mixture of different kinds of meat or try adding pork or chicken stock instead of water for a unique taste experience.
Nutrition Facts of Leblanc curry recipe
- Calories: 590
- Calories from fat: 515
- Fat: 39g
- Cholesterol: 107mg
- Sodium: 1020mg
- Carbohydrates: 49g
- Protein: 24g
5 Amazing Serving Ideas for Leblanc curry recipe
1. Serve over rice, dirty rice, or a side of bread.
2. Serve with French bread to dunk in the juice or over rice cakes.
3. Serve with spicy mashed potatoes and top with paprika for color & added taste.
4. Serve in hollowed-out bread, like a muffuletta sandwich (sealed at the top) or over brown rice instead of shrimp rémoulade, traditionally served in New Orleans as an hors d’oeuvre.
5. Serve with a green salad to healthify/vegetarian it.
Is the Leblanc curry recipe Healthy?
Yes, the Leblanc curry recipe is very healthy, but it has a high-fat content.
It’s important to remember that if you are following a low-fat diet, a high-fat content in the dish will contribute to putting on too much weight in your body.
However, if you are on a regular intake of fruits, vegetables, and fish as part of a healthy diet, this dish is perfect for you.
In addition to its high-fat content, the Leblanc curry recipe also contains garlic, which raises cholesterol levels.
Final Thoughts
The taste of Leblanc curry takes you back to childhood memories when you were a child, and the taste of food was still new to you.
The interesting thing about this dish is that it is considered to have Indian origins, which is interesting since it was invented in Louisiana, which has close ties with India.
This dish is perfect for a casual family dinner or a nice night to spend with your loved ones.
In general Leblanc, curry recipe is simple and easy to cook, so if you want to change it up and add some vegetable side or different spices, try adding your touches or adapting the recipe without changing the name.
Although I was able to get the curry to resemble a curry, I would recommend following the original recipe as it would be hard to match one’s taste when trying out recipes that are close to their tastes.