The Recipe Thread [tm--CajunCook]

I just whipped up a batch of this stuff, and it's really, really good. It's a modified version of several recipes I found, most resembling Chef Folse's recipe.


RebSaint's chicken Fricassee

1- 3.5 lb chicken [I just got one pre sliced]
3 small stalks of celery, chopped
1 white onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped [yes, 4 garlic is good]
6-7 medium sized red potatoes, halved.
1.5 quarts of chicken stock, or 4 chicken cubes+water
Flour
2 Tbsp Oregano, Basil, and 3 Tbsp of Parsley

Seasoning: Tony's

Directions

Dust chicken pieces with Tony's cajun seasoning [tm], fresh ground pepper, and salt. Place in fridge for an hour. Cover chicken with flour, then brown chicken in cast-iron skillet for 8-10 minutes in oil. Take chicken out, set aside.

In a large dutch oven or pot, add chicken stock and ~ 2 cups of water. Add potatoes and bring to a boil.

In the same pan after browning the chicken, make a roux, the browner, IMO the better. Cook for 15 mins than add vegetables with Basil, Parsley, and Oregano. Cook until veggies are wilted, what you'll get is a thick paste. Add the roux and vegetables to the boiling water with the potatoes.

Cook down, boil for about an hour.

Add the chicken, Cook at a low boil for another hour.

Turn fire down and simmer for another 2 hours.

Serve over rice.