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RealCajunCooking.com lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for decades. Create the best gumbos, seafood, jambalaya, stews, salads and deserts -- the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking.

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Cajun Chicken Fricassee

Ingredients

  • 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.
Instructions
    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!
    KT


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    Author: Jacques Gaspard

    4 comments:

    1. Scott James GaspardJuly 11, 2006 at 9:05 PM

      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!

      ReplyDelete
    2. AnonymousMarch 28, 2008 at 2:41 PM

      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"

      ReplyDelete
    3. Scott James GaspardDecember 23, 2010 at 10:54 AM

      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.

      ReplyDelete
    4. AnonymousNovember 7, 2011 at 4:28 PM

      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 recipe.it tastes delicious.

      ReplyDelete

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