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Posted on 11/21/16 at 9:29 am to OTIS2
that's not a true fricasse..
your exact recipe and then two heaping spoons of dark roux and then it's a real cajun fricasse.
I smother chicken, like your recipe, all the time.. I add a bit of sugar when browning my chicken and then another table spoon of sugar when browning the onions.. makes a very rich gravy.
your exact recipe and then two heaping spoons of dark roux and then it's a real cajun fricasse.
I smother chicken, like your recipe, all the time.. I add a bit of sugar when browning my chicken and then another table spoon of sugar when browning the onions.. makes a very rich gravy.
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