Cajun Chicken Fricassée
Chicken braised in a medium-brown roux gravy with the trinity — the Sunday pot that taught most Louisiana cooks to make a roux.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Heavy Dutch oven
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 32
- carbs
- 18
- protein
- 36
- calories
- 520
Instructions
- 1
Season the chicken well. Brown it in the oil in batches, then set it aside.
- 2
Whisk the flour into the hot oil over medium heat. Stir constantly 15–20 minutes to make a copper-penny roux (browned flour paste).
- 3
Add the onion, bell pepper, and celery. Cook 8 minutes to stop the roux from darkening further.
- 4
Stir in the garlic. Add the warm stock a ladle at a time, whisking until smooth.
- 5
Return the chicken with the bay leaves and Cajun seasoning. Cover and simmer 45 minutes until tender.
- 6
Skim the fat and season. Finish with the green onion and serve over rice.
Chef's tips
Cook the roux (flour and fat base) to the color of an old copper penny — darker than etouffee, lighter than gumbo.
Storage
Refrigerate 3 days; freezes 2 months.
Reheating
Reheat gently with a splash of stock, stirring so the gravy does not split.
Common mistakes to avoid
- •Leaving the roux unattended on the burner while it cooks.
- •Using boneless breast, which dries out before the gravy is ready.
- •Pouring in cold stock all at once, which makes the sauce lumpy.
Serving suggestions
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