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
1 week ago
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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?
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