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Chicken Fricassee
SUBMITTED BY:
Laura Poche
"A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!"
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
40 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic
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DIRECTIONS
Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
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REVIEWS
Reviewed on Dec. 3, 2003 by MIAELAINE
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MIAELAINE
Dec. 3, 2003
This is a very delicious recipe. My toddlers will not eat it because of the cajun seasoning but we are making it again when we have company over. We like to serve it with rice. Boneless chicken would be better.
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9 users found this review helpful
This is a very delicious recipe. My toddlers will not eat it because of the cajun seasoning...
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Reviewed on Nov. 17, 2004 by BECMEISTER
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BECMEISTER
Nov. 17, 2004
Very tasty, lots of flavor but very HOT! Added 1/2 cup roux and there was alot of fat on top end of simmering so I skimmed it off. If I were making this again, I would add only 1 tsp of Cayenne Pepper and forget adding the 1/2 cup of oil. You can thicken this without adding all the fat. A side dish of sweet corn and white rice mellows out the dish.
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8 users found this review helpful
Very tasty, lots of flavor but very HOT! Added 1/2 cup roux and there was alot of fat on top...
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Reviewed on Dec. 9, 2004 by HAZYRIGBY
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HAZYRIGBY
Dec. 9, 2004
I enjoyed this recipe, and I will probably make it again. However, I do have a disclaimer--I used HALF of the cayenne pepper called for, and it was still pretty darn hot. I would suggest adding the spices a little at a time, tasting the broth after each addition, until you have it as hot as you want it. Another note: I bought bone-in chicken thighs and boiled them ahead of time with some Old Bay Seasoning. When I discovered how hot the stuff was going to be, I added some of the leftover broth to the mixture to cool it down. When we were eating, I realized that I could taste a strong chickeny/Old Bay flavor from the broth, and I just don't think that the recipe would've been as good without it. So, next time I'll probably just use cups of broth instead of water to make it a heartier dish. Thanks for the recipe!
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7 users found this review helpful
I enjoyed this recipe, and I will probably make it again. However, I do have a disclaimer--I...
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Reviewed on Jan. 5, 2006 by
ANNERSBANANERZ
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ANNERSBANANERZ
Jan. 5, 2006
We LOVED this dish. We have had it twice in the past few weeks, and it is still wonderful. I did change a few things: 1) I didn't use any oil and just mixed the flour with some water as I thought the chicken thighs and sausage had enough fat already 2)I didn't have cajun seasoning, so I used creole seasoning 3) I added more cayenne because it really wasn't very spicey for our tastes 4) After frying the meat, I threw everything into a crock pot on low for 3 to 4 hrs or high for 1 to 2 hrs 5) I always substitute celery salt for celery. With my minor changes, it was excellent and has gone into our regular rotation of meals :)
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5 users found this review helpful
We LOVED this dish. We have had it twice in the past few weeks, and it is still wonderful. I...
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Reviewed on Dec. 3, 2003 by
zoesmom
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zoesmom
Dec. 3, 2003
This would have been very good with NO red pepper. I LIVE in Louisiana and this was WAY too hot for me. I only put in half of the red pepper that it called for. My husband could not finish his and he normally LOVES cajun food!
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5 users found this review helpful
This would have been very good with NO red pepper. I LIVE in Louisiana and this was WAY too...
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Reviewed on Feb. 22, 2006 by
MARMARL
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MARMARL
Feb. 22, 2006
This was good. I listened to other reviewers and halved the cayenne. I think it was still spicy enough to please those that like some heat in their meal. I used a little more than half of the roux and after an hour and a half of simmering, there was very little liquid left. Next time I'll use less roux.
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4 users found this review helpful
This was good. I listened to other reviewers and halved the cayenne. I think it was still...
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Reviewed on Dec. 3, 2003 by SISIBABE
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SISIBABE
Dec. 3, 2003
Excellent flavoring!
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4 users found this review helpful
Excellent flavoring!
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Reviewed on Dec. 3, 2003 by STORMKAT
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STORMKAT
Dec. 3, 2003
Yum! I added a green pepper, threw it in my pressure cooker for 5 minutes & had dinner ready in 30 minutes!
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4 users found this review helpful
Yum! I added a green pepper, threw it in my pressure cooker for 5 minutes & had dinner ready...
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Reviewed on Dec. 3, 2003 by GRWORTH
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