Chicken Fricassee

Chicken Fricassee

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"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?!"
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Ingredients

2 h 40 m servings 337 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

Reviews

38
  1. 50 Ratings

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Most helpful positive review

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 addin...

Most helpful critical review

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 hi...

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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 addin...

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 thou...

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 ...

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 chick...

I LOVE this recipe. Made it last week and will do it again and again and again. I cut up boneless thighs and sausages in cubes to shorten the cooking time (instead of putting the whole chicken...

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 hi...

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...

We loved it, but the kids didn't. I would have made it more spicy for us but then the kids wouldn't have touched it. I'll save it for adults only...

I have eaten a very similar recipe my whole life. A couple of the ingredients are different, such as the sausage, we always added bell pepper (equal amount to the onion). I was very surprised to...

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