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Roux is almost equal amounts of flour and butter, stirred together over mild heat to cook. This combination can actually thicken up to six times its own weight in liquid! It is also rich in saturated fat and calories. I think this recipe's method is a great alternative. Okra Fresh okra wasn't available when we made this dish on the television program, so we fat farm tried the canned variety, which turned out to be just fine and much less complicated (or slippery). The fresh okra doesn't fat farm have a good, high nutrient value, so the normal canning loss wasn't too much of a threat. Graham Kerr's Jambalaya Cajun - a term derived from Acadian - is a mixed style of cooking often confused with Creole and Soul. This is not too surprising when you note that the same geographical area of Louisiana was first peopled by Choctaw Indians, followed by the Spanish, Africans, Acadians from Nova Scotia and then the French.
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