Chicken Fricassee

Chicken Fricassee’ is an old school Cajun dish. It’s essentially poor people food. Which we all know is the best food. I’ve watched Maw-Maw Leblanc make Fricassee’ too many times and it’s seared into my recipe-rolodex. It seems complex, but it’s actually VERY easy to make, and fucking delish. You’ll need-

1 cup med brown roux

2-3 chicken quarters (I prefer 4 drums and 4 thighs)

1 cup chopped trinity (1/2 med onion, 1 stalk celery, ½ bell pepper)

2-3 cloves chopped garlic

2 bay leaves

1 cup chicken stock

1 tsp cayenne (optional)

2 TSP thyme

1 cup rice (uncooked)

I med Dutch oven

Dredge the chicken in flour and sauté over med heat until the flour browns (about 3-4 minutes per side), then remove from pot and set aside. Add the trinity and sauté until translucent. Add roux, then add chicken stock, bay leaves, thyme, garlic, and cayenne. Bring to a boil then drop heat to low and cover. Let cook for about an hour, then add chicken. Bring to boil again and once boiling, drop heat to low and walk away for about another hour. Cook rice. Remove bay leaves once you take it off heat. (or else it will get bitter). Ladle the fricassee over rice and enjoy. I typically don’t use salt but I’ll add a dash of Tony’s- see pic.

 

C’est si bon!

the finished product.

it’s basically seasoning salt. but every house in louisiana has it. as do i. lol.

 


6 Comments on “Chicken Fricassee”

  1. stormy says:

    My mom makes this but with potatoes, carrots, celery, raisins, and olives on top of everything else…>.>’ plus different spices. o.0

  2. FNG says:

    I’ve found Tony Chachere’s to be indespensible!

  3. Spacetraveller says:

    Looks delish!

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