Quote:
Originally Posted by Cappy
The way the ole folks from where I was from did it.
!. grease gravy or sticky gravy. Seasoned meat usualy chicken or pork cooked in its own juices.
2. Etouffee a sauce made with carmolized (smothered down onions.
3. Fricassee Etouffee thickened with a roux or roux based sauces.
4. Creole sauce a tomatoe gravy this includes a court bouillon and things like cajun pasta dishes like chicken spegetti for instance.
%. the sauce picante which is the combination of tomatoe thickened with roux. It's the most complex of the Cajun sauces.
There was no white sauce in the area I grew up it was unknown.
|
EXACTLY......And white sauce for those too lazy to properly cook a roux....