Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
"If there was one dish that could be
called typically Acadian, it would certainly be Fricot, a soup
containing potatoes and meat.
The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"
This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette).
If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.)
On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as "nincompoop".
It is known as butter fricot, salted fricot and potato fricot, and is often served with a large slice of buttered bread and molasses."
Recipe source: A Taste of Acadie by Marie Cormier-Boudreau