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I must have said this before: Stews are the
bomb! as some of my grandsons would say. Just in case you
are wondering, I have narrowed down the ingredients and
procedures and included most of what you'd need in my
sofrito.
I love my Cajun stews and some people
might ask what happened to the Cajun Holy Trinity (onion,
bell pepper and celery)? Well, they are safe and sound in my
sofrito.
The other question some of you might have
is what about that roux? Under different names roux is also
used in Eastern Europe, basically to thicken the stew. For
some reason I do not like the texture of the fried flour. I
prefer to thicken my stews with potato starch and good old
reduction. In the Cajun recipes the okra will do job quite
well.
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