Dapremont Family Recipes

This is a recipe, which I found among old recipes that I created myself. This recipe is one that I made probably 15 years ago. The No Fail Roux was a creation of my mother who was a great old time New Orleans cook who allowed me to absorb a lot of her cooking techniques that were never written down.

One ½ in slice of a large onion - chopped ( you don't need a lot of onion - maybe 1/8

cup)

8 slices of fried bacon broken into small pieces

Bacon grease from the fried bacon

½ stick of butter

3 chicken bouillon cubes and one beef bouillon cube

1 tablespoon of Corn Starch

1 quart of water

1 pint of heavy cream

8 oz block of mild cheddar cheese

2 lb bag of frozen Ore Ida hash brown potatoes

¼ to ½ cup of chives

Tony Chachere's seasoning- 1/8 cup or to taste

1 cup of browned flour (No Fail Roux - recipe below) or you can use Tony Chachere's

Roux Mix

Salt and Pepper to taste (the potatoes will absorb the salt so you may use more than

usual)

Preparation:

Fry or microwave bacon strips and set aside while preserving bacon grease.

Sauté onion in bacon grease for a few minutes until tender in a large pot or sauce pan

Add 1 quart of water, 1 pint of heavy cream, butter, and corn starch, and bouillon cubes

and stir well until blended on medium heat - stirring frequently

Add browned flour and blend into soup mixing well to thicken soup

Add 2 lb of hash brown potatoes and stir well

After cooking for about 15 minutes, blend in the chives, cheddar cheese and bacon strips

and continue to cook on low heat until the potatoes are tender.

NO FAIL ROUX

I take 1 cup of all purpose flour and brown it on a stove on medium to high heat in a large

Teflon frying pan while stirring constantly until it is a rich brown. I then take the browned

flour and sift it through a wire mesh colander or strainer into a large bowl or container. I use

brown flour a lot in gravies and soups so I have a big container of brown flour always available.

(My mother used to brown 5 lbs. of flour in advance in her oven and then kept it in the freezer

for whenever she needed it. Both methods of making a roux work well but you just have to

make sure it is good and rich brown.