Acadian Meets Cajun “Frumbo”
A few years ago I had the pleasure of working with a Chef Issaac Troupe from Louisiana, we both have Acadian backgrounds, but Chef Tomps had been inspired by the Louisianna culture, we decided to come together and marry my traditional chicken fricot with Chef Troupes Cajun Gumbo and Frumbo was born.
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In a large pot, boil the chicken in 10 cups of water until tender, (optional for extra flavor add onions carrots bay leaves peppercorns and salt) approx. 1 ½ hours.
Remove the chicken, strain broth and reserve. Cool chicken and remove the skin and meat from the bones.
Roughly pull the meat and set aside.
Return the broth to the pot and add potatoes, Sauté the onion, celery, carrots, in the butter in a separate frying pan for 4-5 minutes till tender add to the pot.
Add bouillon, salt, pepper, savory, bay leaves and chopped meat.
Add water to cover if needed. Bring to a boil and reduce heat, simmer for 45 minutes.
In a frying pan cook bacon till crispy, add onions, green pepper, jalapeno pepper, and 1 tbsp Cajun seasoning and cook till onions are translucent.
Add to the pot and add the remainder of the Cajun seasoning simmer for 15 minutes and serve.
Keywords: Soups & Stews, Chicken, Entrees