Follow these steps for perfect results
armadillo
cut into serving pieces
flour
salt
pepper
butter
bay leaf
thyme
celery
chopped
carrots
chopped
potatoes
sliced
onions
sliced
Combine flour, salt, and pepper in a brown paper bag.
Add armadillo pieces to the bag and shake until well coated.
Melt butter in a Dutch oven.
Add armadillo to the Dutch oven and brown on both sides.
Add water to the pot, just enough to cover the armadillo.
Add bay leaf, thyme, celery, carrots, potatoes, and onions.
Cover the pot and simmer over low heat for approximately 1 1/2 hours, or until the armadillo meat is tender.
Thicken the liquid with a flour and water paste.
Adjust seasoning to taste.
Expert advice for the best results
For a richer flavor, use bone-in armadillo pieces.
Add a splash of red wine during the browning process for added depth.
Serve with crusty bread for soaking up the delicious gravy.
Everything you need to know before you start
20 minutes
Can be made a day ahead for enhanced flavor.
Serve in a rustic bowl, garnished with fresh parsley.
Serve hot with a side of cornbread.
Pair with a simple green salad.
Pairs well with the hearty flavors of the stew.
Discover the story behind this recipe
A traditional Southern dish often associated with rural communities.
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