Fricot is a thick soup that may have in some way influenced gumbo, the premier soup of Cajun Country. The dish is made with beef or chicken and thickened with potatoes as opposed to the dark brown roux of Bayou Country. The Cajuns of Nova Scotia brought Fricot to Louisiana, however, somewhere along the way it was put aside in favor of Corn & Shrimp Soup and Seafood Gumbo.


  • 2 lbs. beef chuck roast, diced 1/4-inch
  • 1/4 cup Crisco
  • 3 cups diced onions
  • 1 cup chopped chives
  • 3 cups diced potatoes
  • 1 cup diced celery, optional
  • 1 cup diced bell pepper, optional
  • 1/4 cup chopped garlic, optional
  • salt and pepper to taste, optional
  • Louisiana Hot Sauce to taste, optional

In a large cast iron pot, melt Crisco over medium high heat. Add beef and sauté until golden brown. Add onions and continue to cook until vegetables are wilted. NOTE: Although the original Fricot contained only beef, onions, chives and potatoes, I have taken the liberty to recommend additional vegetables and spice to give the dish some Cajun Country flair. You may add the optional ingredients at this time, however I recommend trying the original version to get a feel for authenticity. Add cold water to the pot to cover beef by two inches. Bring to a rolling boil, reduce to simmer and cook until beef is tender, approximately 45 minutes. Add chives and potatoes and continue to cook until potatoes are tender and the soup is slightly thickened with the potato starch. Season to taste using salt and pepper. Additional water may be necessary in order to maintain a soup-like consistency.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295