Cajun Cook Marilyn Guidry Explains Difference Between Stew And Fricassee
My grandmother Estelle Stansbury Clements, to me, was the best cook in the world. There will never be another like her. I'm sure you think the same about someone you know, might even be you. Another excellent cook in my life has been my dear friend Marilyn Guidry, born Cajun, now living the retired life in New Orleans with her daughter.
Ms. "Joannie" Hulin, Obie Hulin from Hulco Printers' mother, made me the most awesome meatball fricassee just a short time before she passed away several years ago. That is another lady who knew how to cook Cajun style, let me tell ya. That fricassee Ms. "Joannie" made at the Hulin country home by the lake that day must have had 300 meatballs in it, the pot was huge. I drove out to Scott for lunch one weekend and I could smell the Cajun goodness when I opened the car door. Sadly, Ms. "Joannie" is no longer with us. I miss her and her cooking. I think it was that very day when I discovered just how much I enjoiy a good Cajun fricassee.
Now the dictionary definition of fricassee is "a hybrid cooking method that combines both wet and dry heat". Not being a cook at all, I'm not sure I even know what that means.
I would say, a fricassee is not gravy but it's not stew either. Some webites describe fricassee as French and can be a creamy white sauce. I've never had a white sauce fricassee, but I certainly can tear up a plate of Cajun fricassee done right.
My sweet friend Marilyn explains the difference between a stew and a fricassee. If you'd like to leave me your thoughts or a recipe for good Cajun fricassee, I'd really like that.