Friday, December 13, 2013

Cajun Chicken Fricassee


  • 1 two to three pound fryer, cut into pieces
  • 5 Tbs of oil-based roux, or
  • 3 Tbs powdered roux
  • water
  • 3 large onions, chopped
  • 1 bunch green onions, chopped
  • salt and pepper to taste.
    1. add enough water to roux to make a thick gravy
    2. add onions, chicken and seasonings
    3. simmer until chicken is tender
    4. add green onions. Serve over cooked rice

    Bon appetite!

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    1. I made this recipe tonight, and it came out great. I took the skin off of the chicken, so it was a very healthy meal, and easy to make, too!

    2. This website is a real find! My dad is cajun, but my mom is from the north, so she doesn't know how to make many of the traditional cajun dishes I grew up eating at my Maw Maw's house. I agree about the simplicity of cajun cooking. It is hard to find a recipe that doesn't have a lot of add-ins. After getting back from a visit to my Louisiana family, I wanted to make my husband some of the wonderful dishes I ate. The fricassee is exactly like the one my aunt made for us. Thanks so much!

      --"Broussard at heart"

    3. I made this again the other night. I've been slowly introducing my new family to Cajun cooking. This was a big hit. I like to use the boneless skinless chicken thighs that come in the bulk package. These have great flavor and are easy to cook with.

    4. its awesome i loved chicken fricassee. did someone bring it to louisiana,though??????????? the recipe tastes delicious. i strongly recommend it to any one reading the comments.try to make the tastes delicious.


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