Quote:
Originally Posted by RWebb
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Sorry, but that's complete idiocy to make a roux in another pot. Fry up the squirrel until brown, pull out and use the same pot and oil to make your roux. Why dirty another pot and waste the flavor and all those small cruncy pieces that fell off during the squirrel fry? For saving time? On a dish that takes 2h to cook?
Cajuns were poor and some still are to date. They probably had no more than one or two pots in the whole house.
G