Adding the boiled chicken back to the pan gravy after thickening it with a bronze roux
Browning the chicken before boiling it (8 skinless thighs)
Kicked up kaw-cajun style, ready to go over some rice
Great Chefs of New Orleans: Austin Leslie at Nola Cuisine
-
. Great Chefs of New Orleans: Austin Leslie Austin Leslie, the beloved
“Godfather of Fried Chicken,” was a true New Orleans culinary legend whose
Creole-S...
3 weeks ago
.jpg)
3 comments:
Mmm, you used a roux. I usually just mix flour with stock, but I'm so trying it with a roux next time. Is that a little tomato you've got there, too?
made a bronze cajun roux - 1/2 cup flour and 1/2 cup oil ... cooked the roux for about 30 minutes until it looked like peanut butter. classic cajun thickner - got a nice nutty flavor. yes, there's a little diced tomato in it.
Is the recipe posted anywhere?
Post a Comment