Chicken Fricassee recipe

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Ingredients

12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

Nutrition Info

336.5 calories
carbohydrate: 10.8 g
cholesterol: 56.7 mg
fat: 24.8 g
fiber: 1.1 g
protein: 17.3 g
saturatedFat: 4.1 g
servingSize: -
sodium: 687 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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?!

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