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Cajun Chicken Fricassee
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4.65 from 17 votes

Cajun Chicken Fricassee

Chicken Fricassee is really a French stew that is typically cooked in a white wine sauce. This recipe is the Cajun version that is made with a traditional roux, and contains the holy trinity highlighted with Cajun seasonings. It's easy to make and incredible to taste!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 6 servings.
Calories: 789kcal


  • 4 pound whole chicken, backbone removed and cut in half (See Tip 1)
  • ¾ cup high heat oil, divided (See Tip 2)
  • 1 cup all-purpose flour
  • 1 Tablespoon plus 1 teaspoon Cajun seasoning, divided (See Tip 3)
  • 1 ½ cups onion, diced (1 large)
  • 1 ½ cups celery, diced (about 6 stalks)
  • 1 cup bell pepper, diced (1 large)
  • 8 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 3 cups low sodium chicken broth
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Hot sauce to taste, optional
  • Green onions, chives or parsley for garnish (optional)


  • Pat chicken dry with paper towels. Coat both sides of the chicken with 1 Tablespoon of Cajun seasoning.
  • Heat ¼ cup vegetable oil in a Dutch oven over medium-high heat. Add the chicken; brown on both sides. Remove the chicken from Dutch oven.
  • Add the remaining ½ cup of oil and the flour to the Dutch oven over medium-high heat. Stir constantly with roux paddle or other type of wooden spoon until the mixture reaches the blond or light brown stage, about 5 minutes. Reduce the heat to medium and continue cooking the roux, stirring constantly until it reaches the dark brown stage, about 10 minutes. Watch carefully because the roux will quickly burn at this point. (See Tip 4)
  • Add the onions, celery and bell pepper to the roux; stir to combine. Cook over medium-low heat stirring occasionally, until the mixture is creamy, 5 minutes. Add the garlic; cook for 30 seconds, and then add the mushrooms and remaining Cajun seasoning, salt, and pepper. Stir; cook for 5 minutes.
  • Increase the heat to medium-high. Add the chicken broth or stock; cook stirring constantly until mixture thickens. Return the chicken to the Dutch oven. Reduce the heat to low; cover the Dutch oven and simmer for 1 hour, or until chicken is fork tender and beginning to fall off the bone.
  • Remove the chicken from pan. Remove the skin and bones from the chicken; discard. Shred the chicken into bite-size pieces; return the chicken pieces to the Dutch oven. Heat the chicken fricassee for 5 minutes or until heated though. Serve over rice. Yield: 6 servings.


  1. I like to use kitchen shears to remove the backbone.
  2. Generally, I use peanut oil because of its high heat characteristics. I would avoid using olive oil here.
  3. Emeril's Essence is my go-to Cajun Seasoning. I like to make this ahead of time and keep it in a sealed jar.
  4. Do not use plastic or silicon spoon or spatula. Because of the high heat, either may melt.


Calories: 789kcal | Carbohydrates: 26g | Protein: 63g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 226mg | Sodium: 660mg | Potassium: 1024mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 4.5mg