Cajun Chicken Fricassee – [EASY] Old Fashioned Chicken Fricassee

Cajun Chicken Fricassee – This Southern classic old-fashioned Cajun Chicken Fricassee will warm your soul and tickle your taste buds because it’s rich and flavorful with chicken smothered in a creamy sauce made with a traditional roux and lots of Cajun seasonings.

This ain’t your grandma’s bland chicken stew, y’all. We’re talkin’ tender, fall-apart chicken bathed in a rich, savory roux that’s spiked with the holy trinity of Cajun cuisine and a hint of that fiery Louisiana heat. So grab your spoons, crank up the Zydeco, and get ready for a flavor fiesta!

What Is Cajun Chicken Fricassee?

Before we dive into the deliciousness, let’s clear some things up. Cajun Chicken Fricassee isn’t your typical French fricassee. Sure, it shares some similarities – like braised chicken and a creamy sauce. But this dish is all about that bold Cajun twist.

We skip the carrots and the diced vegetables for the iconic “Trinity” of green bell peppers, onions, and celery. And oh, the roux! This golden mixture of butter and flour is the main ingredient of Cajun cooking, adding depth and richness.

Getting Your Roux Right:

It’s simpler than you think! Just melt some butter, whisk in flour, and cook it low and slow until it reaches your desired color and thickness. Light roux for a subtle flavor, dark roux for a deeper, nuttier taste – it’s all up to you!

Spice Up

Now, let’s talk about the real star of the show: the Cajun spice blend. This mix of cayenne pepper, paprika, garlic powder, black pepper, and maybe a touch of thyme or oregano will set your taste buds ablaze (in the best way possible!). Don’t be shy with the spice, Cajun food is all about embracing the heat!

People Also Ask:

Can I make this without roux?

Sure, you can skip the roux for a lighter version, but you’ll miss out on that signature Cajun depth of flavor. Try using chicken broth or coconut milk for a different take.

What can I substitute for chicken?

Shrimp, sausage, or even tofu can work fine, just adjust the cooking times accordingly.

Is Cajun Chicken Fricassee gluten-free?

Not traditionally, due to the flour in the roux. But you can use gluten-free flour or skip the roux altogether for a naturally gluten-free option.

Cajun Chicken Fricassee – Tips & Tricks

Brown the chicken first: This adds a rich flavor and helps prevent the meat from drying out during braising.

Don’t overcrowd the pot: Let the chicken have some room to brown, or it’ll steam instead of sear.

Patience is key: Let the fricassee simmer low and slow for that melt-in-your-mouth tenderness.

Adjust the heat to your taste: Start with a moderate amount of Cajun spice and add more to taste. Remember, you can always add heat, but you can’t take it away!

Southern Chicken Fricassee – Variations

Spicy Kick – Add a pinch of cayenne pepper or even a chopped jalapeno for an extra fiery kick.

Smoky Goodness – Throw in some smoked paprika or even a few pieces of smoked sausage for a deep, smoky flavor.

Seafood – Swap out the chicken for shrimp or crawfish for a taste of the Louisiana coast.

How to Serve This Easy Cajun Chicken Fricassee?

• Spoon it over fluffy white rice or creamy grits for a classic Southern pairing.
• Dip crusty French bread into the rich sauce for a satisfying appetizer.
• Serve it alongside a side salad or roasted vegetables for a balanced meal.

Yield: 6

Cajun Chicken Fricassee

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This Southern classic old-fashioned Cajun Chicken Fricassee will warm your soul and tickle your taste buds because it's rich and flavorful with chicken smothered in a creamy sauce made with a traditional roux and lots of Cajun seasonings.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• ¾ cup peanut oil oil, divided
• 4-pound whole chicken, cut in half, (use kitchen shears to remove backbone)
• 1 cup all-purpose flour
• 1 ½ Tbsp Cajun seasoning, divided
• 8 ounces mushrooms, sliced
• 1 large bell pepper, diced
• 8 minced garlic cloves
• 1 ½ cups onion, diced
• 6 stalks celery, diced
• 3 cups chicken broth, low sodium
• ½ teaspoon black pepper, freshly ground
• 1 teaspoon Kosher salt
• Garnish:
• Green onions, chives or parsley

Instructions

1. Wash the chicken and pat dry. Add 1 Tbsp of Cajun seasoning and coat well on both sides.
2. Heat up a Dutch oven over medium-high heat, add oil and brown the chicken on both sides. Remove and set aside.
3. On medium-high heat, add the flour and the remaining ½ cup of oil. Stir constantly with a wooden spoon or roux paddle for about 5 minutes or until light brown.
4. Reduce heat to medium and continue to cook the roux for about 10 minutes, stirring constantly or until it reaches the dark brown stage. Do not burn, watch carefully at this stage.
5. Add in diced onions, celery, and bell pepper and stir to combine. Cook for 5 minutes, stirring occasionally or until the mixture is creamy or your desired thickness. Add the minced garlic, salt, and pepper, mushrooms, and the remaining cajun seasoning. Cook for 5 minutes, stirring in between.
6. Add the broth, increase the heat, and stir constantly or until the mixture thickens. Now add the chicken, reduce the heat to low, secure the lid, and simmer for 1 hour, or until the chicken is fully cooked and falls off the bone.
7. Remove the chicken from the pan. Discard the bones and skin from the chicken. Shred the chicken into bite-size pieces by using forks and return to the Dutch oven.
8. Heat the chicken fricassee until heated though or for 5 minutes.
9. Serve over rice.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 680Total Fat 43gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 29gCholesterol 160mgSodium 808mgCarbohydrates 26gFiber 2gSugar 3gProtein 54g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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So there you have it, folks! A deep dive into the delicious world of Cajun Chicken Fricassee. Now go forth and cook up a pot of this soul-warming goodness. And remember, in the words of the great Jimmy Buffett, “Chase the blues away with a Cajun tune and a plate of spicy stew.”

Bonus Tip: Don’t forget to share your Fricassee creations with me on social media using #CajunFricasseeLove! I can’t wait to see your culinary masterpieces.

P.S. For an extra dose of Cajun flavor, check out my recipe for homemade Cajun spice blend here. Trust me, it’s worth the effort!