Cheese cracker crumbs add a wonderful crunch to this Poppy Seed Chicken Casserole, a Southern classic.
[yumprint-recipe id=’896′]
Cheese cracker crumbs add a wonderful crunch to this Poppy Seed Chicken Casserole, a Southern classic.
[yumprint-recipe id=’896′]
In your Slow Cooker Sausage and Seafood Gumbo recipe (which, by the way, is delicious), you state that the oilflour roux should be cooked for 30 minutes. Is this a typo? I’ve never cooked a roux that long. I believe it should read 3 minutes.
Just subscribed to your publication. Looking forward to every mouth-watering bite!!
A good roux takes time to cook. I cook roux for about an hour. That’s the Cajun way for a roux that tastes delicious even by itself.
Stupid question, but I just never understood. When recipes call for a 10” cast iron skillet, is that the diameter of the bottom of the pan or the diameter of the lip of the pan? If I guess incorrectly I risk possibly overcooking or undercooking.
Hi Keith, that’s not a stupid question at all! We measure pans across the top, not the bottom cooking surface. Here’s how we size pans. https://southerncastiron.com/size-matters/