Chef Time!

Chef Time!

Thursday, February 2, 2012

Mardi Gras: A Time to Party and A Time to Eat!

A Cajun fricassee is a stew usually made with chicken or pork and always thickened with roux. This hearty dish is a sure bet to feed a party of Mardi Gras goers.
Chicken Fricassee Cajun Style
          cajun chicken fricassee
¾ cup vegetable oil ¾ cup all-purpose flour
5 cups water
½ cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
¼ cup minced garlic
1 chicken (3½ to 4 lb.) cut up
Cajun (or Creole) seasoning to taste
2 T. chopped parsley
2 T. chopped green onion tops
Hot cooked rice
Method:
To make roux, heat oil in heavy Dutch oven over medium heat. Stir in flour and cook,
stirring constantly, until roux turns dark brown, about 10 to 15 minutes.
Carefully stir in water (watch out for steam), onion, bell pepper, celery and garlic. Bring to a boil; reduce heat to medium and cook 30 minutes, stirring occasionally.
Sprinkle chicken pieces with Cajun seasoning; add to roux mixture. Reduce heat to medium-low, cover and continue cooking 35 to 40 minutes or until chicken is done, adding more water if needed. Toward the end of cooking, add Cajun seasoning to taste.
Just before serving, stir in parsley and green onion. Serve over rice.

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