Chicken Fricassee

Chicken Fricassee

38

"A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!"

Ingredients

2 h 40 m {{adjustedServings}} servings 337 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
  2. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
  3. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
  4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
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Reviews

38
  1. 50 Ratings

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I enjoyed this recipe, and I will probably make it again. However, I do have a disclaimer--I used HALF of the cayenne pepper called for, and it was still pretty darn hot. I would suggest addin...

We LOVED this dish. We have had it twice in the past few weeks, and it is still wonderful. I did change a few things: 1) I didn't use any oil and just mixed the flour with some water as I thou...

Very tasty, lots of flavor but very HOT! Added 1/2 cup roux and there was alot of fat on top end of simmering so I skimmed it off. If I were making this again, I would add only 1 tsp of Cayenne ...