Peter, I have started adding roux to every cajun dish I make, and my mother tells me, "OH no, you NEVER use a
roux in THAT dish. I tell her, yes you do, at least the way I DO it. I think it is the roux that makes these beans
so good. It certainly makes them completely devoid of any need for RICE, which seems to be a sin in cajun country.
I can eat this recipe like a stew, although for large families, rice is still a good idea, helps em go around better.
Once you feel like you can make a roux without A: burning it and B:, making it too pale, you are ready
to advance to
THIS RECIPE.