Cajun Chicken Fricassee Recipe

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

Steps

1. 1

   Heat 1/4 cup oil in a large pot.

2. 2

   Add 1 cup flour to a large bowl and stir in 1 teaspoon Cajun seasonings (and salt and pepper to taste, if desired).

3. 3

   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.

4. 4

   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.

5. 5

   Add the onion, peppers and celery. Stir and cook for 5 minutes to soften.

6. 6

   Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for 1 minute.

7. 7

   Stir in the chicken stock, bay leaf and hot sauce to taste.

8. 8

   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.

9. 9

   Serve. I like to serve mine over white rice or cooked noodles, and crusty bread to sop up the gravy.