Best Cajun Chicken Fricassee Recipe

Cajun Style Chicken Fricassee with Andouille My …

WEBJan 7, 2021 · Transfer the browned chicken to the plate with the sausage for now. Reduce the heat to medium, add another drizzle of oil, if …

1. Place a large, deep-sided skillet/pan over med-high heat and add about 2 tsp of a neutral cooking oil. Cook the sausage pieces until deeply browned and crisped all over; about 3 to 4 minutes, stirring occasionally. Transfer to a bowl or plate, and set aside for now.
2. In the same pan over the same heat, add a couple more teaspoons of oil and, working in batches, brown the chicken thighs on both sides; about 2 to 3 min per side (now’s the time to use a splatter screen if you’ve got it! I use mine multiple times a week). Transfer the browned chicken to a plate for now and set aside.
3. Reduce the heat to medium, add another couple TSP of oil, if needed, and add the onion, celery, bell pepper, mushrooms, and carrots to the pan. Season lightly with salt and pepper and saute the veggies until nice and tender; about 5 to 6 minutes, stirring occasionally. Add the garlic, and then sprinkle the veggies with the flour. Cook, stirring constantly for about a minute to get the rawness off both the flour and garlic.
4. Deglaze the pan with the wine, stirring to get up any browned bits (that’s flavor). And after that has cooked for about 30 seconds or so, add the stock. Stir very well to break up any clumps of flour and to smooth out the sauce. Slide the chicken pack into the pan, along with its juices, followed by the sausage pieces. Simmer the fricassee over low heat for about 25 minutes to finish the chicken and to develop all of the flavors. Turn off the heat and finish with the cream or sour cream, stirring to incorporate it through the sauce. Serve warm with rice and/or crusty bread to sop up that sauce. Enjoy.

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Cajun Chicken Fricassee 12 Tomatoes

WEBMar 17, 2021 · Preparation. Cut chicken into pieces if whole. Season meat with hot sauce, salt, and pepper. Use 1 cup of the flour to dust the …

Rating: 4.3/5(8)
1. Cut chicken into pieces if whole. Season meat with hot sauce, salt, and pepper. Use 1 cup of the flour to dust the chicken pieces.
2. Heat half cup of oil in a large cat iron or enameled stew pot on medium to medium-high heat. Fry the chicken pieces a few at time until golden brown on the outside. Set aside to drain on a paper towel.
3. Add in remaining oil and flour, whisking them into the oil and drippings in the pan to create a roux. Stir mixture constantly until a thick paste is formed and is just beginning to brown.
4. Add onions, pepper, celery, and garlic to the roux and cook 3-5 minutes on medium until wilted.

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