Cajun Chicken Fricassee Recipe
This Cajun-style chicken fricassee is rich and flavorful with tender browned chicken smothered in a roux-thickened gravy with the holy trinity and spices. Easy to make and absolutely delicious.
Servings: 6
Calories: 659kcal
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
- Heat 1/4 cup oil in a large pot.
- Add 1 cup flour to a large bowl and stir in 1 teaspoon Cajun seasonings (and salt and pepper to taste, if desired).
- 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.
- Add the remaining oil and stir in 1/2 cup flour to form a white batter. This is your roux. Cook, stirring, until the roux darkens to the color of peanut butter (or light caramel), about 10-20 minutes. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.
- Add the onion, peppers and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for 1 minute.
- Stir in the chicken stock, bay leaf and hot sauce to taste.
- 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.
- Serve. I like to serve mine over white rice or cooked noodles, and crusty bread to sop up the gravy.
Video
Notes
Storage & Leftovers
Leftovers keep well and the flavor gets even better.
- Refrigerator: Store in a sealed container for up to 5 days.
- Freezer: Freeze up to 3 months in freezer containers.
- Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of stock or water to loosen the gravy.
Nutrition
Calories: 659kcal | Carbohydrates: 18g | Protein: 29g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 145mg | Sodium: 307mg | Potassium: 622mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1478IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 2mg