A blog chronicling my departure from urban life on the east coast to sheep farm and cheese making life on the west coast. Still recounting the meals I have eaten in my new setting, but with more sheep thrown into the mix.
Wednesday, June 18, 2008
I Made Something!
I made what I like to call a 'Faux-Bo' on Sunday. Chicken. Andouille sausage. Red Peppers. Orange Peppers. Okra. Diced tomatoes. Chicken stock. Spices. No shrimp. No roux. Pretty good.
1 comment:
Anonymous
said...
I went through a serious cajun phase a long time ago, and bemoaned that all my favorite dishes had at least a pound of butter in them. Then Paul Prudhomme of the cookbook and restaurant fame dropped a ton of weight and reworked his recipes. Roux could be made, not as richly as with flour and butter/oil and stock, but with toasted flour and water. Still got the enhancement of a roux without the oil or butter...It took me a minute to "get" Faux-bo...Funny!
I made what I like to call a 'Faux-Bo' on Sunday. Chicken. Andouille sausage. Red Peppers. Orange Peppers. Okra. Diced tomatoes. Chicken stock. Spices. No shrimp. No roux. Pretty good.
1 comment:
I went through a serious cajun phase a long time ago, and bemoaned that all my favorite dishes had at least a pound of butter in them. Then Paul Prudhomme of the cookbook and restaurant fame dropped a ton of weight and reworked his recipes. Roux could be made, not as richly as with flour and butter/oil and stock, but with toasted flour and water. Still got the enhancement of a roux without the oil or butter...It took me a minute to "get" Faux-bo...Funny!
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