COMMENT:
Fricot is a thick soup that may have in some way influenced gumbo,
the premier soup of Cajun Country. The dish is made with beef or
chicken and thickened with potatoes, as opposed to the dark brown
roux of Bayou Country. The Cajuns of Nova Scotia brought Fricot
to Louisiana; however, somewhere along the way, it was put aside
in favor of Corn and Shrimp Soup and Seafood Gumbo.
INGREDIENTS:
- 2 pounds beef chuck roast, diced 1/4-inch
- 1/4 cup Crisco
- 3 cups diced onions
- 1 cup chopped chives
- 3 cups diced potatoes
- 1 cup diced celery, optional
- 1 cup diced bell pepper, optional
- 1/4 cup chopped garlic, optional
- salt and pepper to taste, optional
- Louisiana Hot Sauce to taste, optional
METHOD:
In a large cast iron pot, melt Crisco over medium high heat. Add
beef and sauté until golden brown. Add onions and continue
to cook until vegetables are wilted. (NOTE:
Although the original Fricot contained only beef, onions, chives
and potatoes, I have taken the liberty to recommend additional vegetables
and spice to give the dish some Cajun Country flair. You may add
the optional ingredients at this time; however I recommend trying
the original version to get a feel for authenticity.) Add cold water
to the pot to cover beef by two inches. Bring to a rolling boil,
reduce to simmer and cook until beef is tender, approximately 45
minutes. Add chives and potatoes and continue to cook until potatoes
are tender and the soup is slightly thickened with the potato starch.
Season to taste using salt and pepper. Additional water may be necessary
in order to maintain a soup-like consistency.
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