Chicken Fricassee

Recipe View 10 mins Sear Chicken and Sausage: In a large skillet over medium-high heat, sauté the chicken thighs and sliced andouille sausage for 4-5 minutes, until lightly browned. Remove the meat from the skillet and set aside. Add the chopped green onions and onion to the skillet and sauté until softened, approximately 3-5 minutes. Set aside with the chicken and sausage.

Recipe View 28 mins Craft the Roux: In a separate small saucepan over low heat, whisk together the vegetable oil and all-purpose flour. Cook, stirring constantly, until the roux develops a deep caramel color, about 20-25 minutes. The mixture should reduce to approximately 1 cup. Set aside with caution.

Recipe View 20 mins Combine and Simmer: In a large pot or Dutch oven, combine the water, seared chicken and sausage, sautéed onion mixture, chopped celery, Cajun seasoning, cayenne pepper, salt, ground black pepper, and minced garlic. Bring the mixture to a boil over high heat, then reduce heat to medium and cook for 20 minutes.

Recipe View 5 mins Incorporate the Roux: Gradually add 1/2 cup of the prepared roux to the pot, stirring constantly to ensure it is fully incorporated. The mixture should thicken to the consistency of a chowder. If needed, add the remaining 1/2 cup of roux to achieve the desired consistency.

Recipe View 2 hrs Simmer to Perfection: Reduce the heat to medium-low, cover and simmer the fricassee uncovered for 2 hours, stirring occasionally to prevent sticking. Adjust seasoning to taste.