Chicken Fricassee Recipe (Cajun Style)

🧂 Ingredients

• 3/4 cup vegetable oil

  or use peanut oil (divided)
• 6 bone-in skin on chicken thighs

  you can use skinless and boneless, or any cut of chicken, really
• 1 tablespoon Cajun seasonings

  + 1 teaspoon (divided)
• 1/2 cup flour

  + 1 cup for dredging the chicken
• 1 large onion

  chopped
• 1 bell pepper

  chopped
• 2 jalapeno peppers

  chopped (optional, for more heat, or use serranos for even hotter)
• 4 stalks celery

  chopped
• 6 cloves garlic

  chopped
• 3-4 cups chicken stock
• 1 bay leaf
• Hot sauce to taste

Instructions

• 1 Heat 1/4 cup oil in a large pot.
• 2 Add 1 cup flour to a large bowl and stir in 1 teaspoon Cajun seasonings (and
  salt and pepper to taste, if desired).
• 3 Dredge the chicken in the flour mixture, then sear the chicken in the hot pot
  until the skins start to brown, about 5 minutes per side. Remove the chicken and
  set aside for now. Discard seasoned flour.
• 4 Add the remaining oil and stir in 1/2 cup flour to form a white batter. This is
  your roux. Cook, continuously stirring, until the roux darkens to the color of
  light chocolate. This should take about 20 minutes. It is important to keep
  stirring. Do not let the roux burn at the bottom of the pot.
• 5 Add the onion, peppers and celery. Stir and cook for 5 minutes to soften.
• 6 Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for
  1 minute.
• 7 Stir in the chicken stock, bay leaf and hot sauce to taste.
• 8 Add the chicken back to the pot and cover. Reduce the heat and simmer for 30
  minutes, or until the chicken is falling off the bone.
• 9 Serve! I like to serve mine over white rice or with cooked noodles.

Nutrition Info