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  Cookbook Ernest Samuel Llime
  Stews & Other Stuff ..........................................................................................................................................
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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