Fricassee, especially a Pork backbone Fricassee is a method of cooking meat in which it is cut up & “sautéed” & “braised”, & served in it’s sauce.
That’s what a fricassee is, so now let’s cook one.
A Cajun Country, down home, roux based, meal with 3’s and some spring time, sweet tea, a wedge of lemon, a slice or two of Country Miche, sliced thick, with a pat.
Our 3’s will be old fashioned Cajun smothered potato’s w/ caramelized Tasso bites, Cajun in a Box, seasoned slow cooked field peas with our delicious corn Maque choux!
Let’s cook something!
3 pounds of pork back bone, (country style ribs)
1/2 cup flour
1/2 cup oil
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 cup chopped green onions tops
1/2 cup chopped celery
6 cups water
seasonings, black pepper, salt, cayenne
In your favorite Dutch oven, lets brown our meat, brown it until you start picking pieces off to eat, set aside, “Make a roux”, you know how you like it. Add all the seasonings except your parsley, let’s cook this over medium heat until done, (15 minutes) Add pork backbones, (I hope you haven’t pick it all), stir well, Saute 15 minutes, and Add water and parsley, We’ll cook this about (50 Minutes) until tender, Add water to maintain volume & thickness, Let’s season to taste.
We will serve this over fresh cooked Cajun country rice, I always use med grain, I don’t like to chase my rice all over the plate. A little something sweet always does the thing, with some Traditional fresh brewed coffee.
Cazan the Cook!
“Experience eating Cajun , everyday, It’s what we do”!