Hey Debbie & Kevin, I decided to practice making a roux before our Jambalaya Celebration. So last night I made chicken fricasse' (free - ka - say) according to Debbie's recipe. We have a large dutch oven aka cast iron pot that I got to correctly make pot roast. Pot roast, like cajun roux dishes, needs the iron. The fricasse' was delicious! I did have a mental disconnect when I spiced the chicken. I've been making a bunch of encrusted fish recipes recently, where I try to get lots of stuff stuck to the fish. Last night I poured quite a lot of cajun spice into a bag then shook up the chicken. Made the fricasse' pretty zippy to say the least!

Stirred the roux constantly as if an old testament God was watching over, ready to smite. After 23 min, it became 1/2 between the colors of the two square caramels. It did get darker after I added the onions, so it ended up being a mahogany colored roux but not burned!

Thanks for the inspiration. Now back to work.

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