Try this Cajun Chicken Fricassee recipe, or contribute your own.
Suggest a better descriptionDirections:
Prepare by chopping the bell pepper and onion, peeling and cubing the red potatoes, and boiling the eggs
Cut the chicken into bite size pieces. Sprinkle the chicken with a thin layer of cayenne, black pepper, onion powder and Season All (I'm liberal with my spices, adjust to your taste).
In a heavy saucepan or cast iron pot, warm the roux over low to medium heat. If you can't purchase pre-made roux, make your own. There's also a microwave version.
Stir the seasoned chicken in the hot roux and cook until you see the chicken turn white. Once that's done, add in your onions, bell peppers and red potatoes into the roux/chicken mixture. Over medium heat, stir until the onions and bell pepper get soft, and then add the chopped garlic.
Once you have soft veggies and cooked chicken, gradually add 3 to 4 cups of water into the pot. Stir until the consistency is similar to a thick gravy or stew.
If you add too much water and the fricassee gravy is watery, no problem; just bring to a boil, stirring occasionally to keep from sticking, until you reach the desired consistency. If the fricassee is too thick, just add water.
Now add your peeled boiled eggs and simmer over a very low heat for 20 to 30 minutes, stirring occasionally. While it's simmering, you can cook the rice.
The longer the fricassee simmers, the yummier it tastes. You may want to take a taste test to see if you want to add more spices. If you do taste test, use at least a tablespoon of the mixture, as spices tend to sneak up on you if you aren't used to them. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1068g) | ||
Recipe Makes: 1 | ||
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Calories: 1478 | ||
Calories from Fat: 303 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 1272mg | 391 % | |
Sodium 375.3mg | 13 % | |
Potassium 734.8mg | 19 % | |
Total Carbohydrate 230.3g | 68 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 226.7g | ||
Protein 54.8g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1478
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