chicken fricassee

Ingredients

• Servings: 12
• 12 chicken thighs
• 2 (12 ounce) packages andouille sausage, sliced
• 5 green onions, chopped
• 1 onion, chopped
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 8 cups water
• 5 stalks celery, chopped
• 2 tablespoons seasoning
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon minced garlic

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 2 hrs 40 mins


• saute chicken and sausage in a large skillet for 4 to 5 minutes. remove meat from skillet, add green onions and onion and saute until soft. set aside.
• to make roux: in a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. set aside.
• put water in a large pot. add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. bring all to a boil and cook for 20 minutes. add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. if necessary, add the remaining 1/2 cup roux.
• reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. serve hot over rice, if desired.