Thursday, October 06, 2011

Cajun Cooking|Cast-iron Skillet Chicken and Sausage Fricassee Recipe

Chicken & Sausage Fricassee
In keeping with our "Pure and Simple" theme, here is a very delicious chicken recipe which feeds 4 adults. At today's food prices, the ingredients for this simple recipe cost just a tad under $7.00. That's not bad! By using a small amount of the rendered chicken fat, I was also able to kick-up the taste factor by several notches.

The 4 large chicken thighs (skins on) cost around $3.00; 1 lb. sausage $1.79; large onion $0.35; medium bell pepper $0.67; all-purpose flour $0.10; long grain rice $0.50; green onions $0.50; cooking oil (free); seasonings (negligible).  Total: $6.91


  • 2 lbs. chicken thighs (skins on)
  • 1 lb. sausage of your choice, cut-up into half-inch slices
  • 1 large onion, finely chopped
  • 1 bunch chopped green onions
  • 1 medium bell pepper, chopped
  • 1/3 cup of prepared roux
  • 1 1/3 cup of water
  • 1 Tbs. garlic powder
  • 1 tsp. ground black pepper
  • salt to taste

  1. remove skins from chicken thighs
  2. place skins in a high heat microwavable bowl 
  3. set temperature on microwave oven to high 
  4. cook for around 8 minutes until most of the oil is extracted
  5. add chicken oil (about 1/3 cup) into a medium cast-iron skillet
  6. on medium-high heat brown thighs in chicken oil (5 minutes per side)
  7. remove thighs and set aside until later
  8. lower temperature of skillet to medium heat
  9. sift in 1/3 cup of all-purpose flour into the hot chicken oil 
  10. prepare a light brown color roux in the same skillet
  11. add all of the remaining ingredients (except water)
  12. allow to cook until vegetables become translucent (stirring occasionally)
  13. next, transfer everything into a larger cast-iron pot
  14. bring back to medium heat
  15. add water, salt and seasonings
  16. stir and blend everything well
  17. add the browned chicken and sausage slices
  18. continue cooking on medium heat until chicken becomes tender
  19. flip thighs over a couple times during cooking
  20. when done add chopped green onions
  21. serve over a bed of white long-grain rice
Note: Check out one of my other recipes which has to do with chicken skins. It's called "Cacklin Cracklins"
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