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!
Servings: 6 servings.
- 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 with 1 Tablespoon Cajun seasoning.
Heat ¼ cup vegetable oil in a Dutch oven over medium high heat. Add chicken; brown on both sides. Remove chicken from Dutch oven.
Add remaining ½ cup of oil and flour to Dutch oven over medium high heat. Stir constantly with roux spoon or other type of wooden spoon until mixture reaches blond or light brown stage, about 5 minutes. Reduce heat to medium and continue to cook 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 creamy, 5 minutes. Add the garlic; cook for 30 seconds, and then add the mushrooms and remaining Cajun seasoning, salt and pepper. Stir; cook 5 minutes.
Increase the heat to medium high. Add the chicken stock; cook stirring constantly until mixture thickens. Return chicken to Dutch oven. Reduce heat to low; cover 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; discard. Shred chicken; return to Dutch oven. Heat 5 minutes or until heated though. Serve over rice. Yield: 6 servings.
- I like to use kitchen shears to remove the backbone.
- Generally, I use peanut oil because of its high heat characteristics. I would avoid using olive oil here.
- Emeril's Essence is my go-to Cajun Seasoning. I like to make this ahead of time and keep it in a sealed jar.
- 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