Fricassee

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Fricassee (sometimes spelled Fricassée) is typically poultry, but other types of white meat can be substituted. They are first cut into pieces, and then stewed in a white gravy. Contemporarily, it often includes other ingredients (such as mushrooms, vegetables, etc.) sauteed and served in a dry vermouth cream sauce.^{[citation needed]}

A cajun fricassee is any type of meat or seafood stewed in a gravy made with a dark cajun roux, usually the color of milk chocolate. As in most cajun dishes, it also contains onions, garlic, celery and bell peppers and is served over rice.

[edit] External links

• Fricassée, at the BBC Food glossary