Ingredients
-
1
-
3/4 - 1
-
1
-
2
-
2
-
1
-
2
-
2
-
-
1
-
-
-
-
-
Directions
Cajun Chicken Stew, A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food., Every good Cajun meal starts with a roux and the trinity onions, celery and bellpepper so don’t skip these ingrediants. use a wisk to keep roux stirred. do not stop stirring for longer than 20 seconds as roux is sensitive to heat and can seize up in seconds. I added peas and more Cajun seasoning red pepper, black pepper etc if you do not have Tonys seasoning. great recipie., Just from reading the recipe, I know this is an excellent dish. With a very few variations it is identical to what my momma fixed every week! She called it chicken fricasse or stew. She was a full blood Cajun from St Martin parish! Your recipe has my mouth watering already!!
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Steps
|
1
Done
|
Season the Chicken With Salt and Pepper to Taste the Chicken Can Be Marinated in Olive Oil and Black Pepper Overnight. Add Salt Last Minute If Marinated Make a Dark Roux- in a Heavy Iron Skillet Prefer Cast-Iron, Heat the Vegetable Oil Over Medium Heat. |
|
2
Done
|
Add the Flour. |
|
3
Done
|
With a Wooden Spoon, Stir Constantly and Thouroughly, Until the Flour Mixture Reached an Even Chocolate Color, About 15 Minutes Black Flecks Means It's Burned and Will Be Bitter. Start Over. |
|
4
Done
|
Carefully Add the Onions, Celery and Bell Pepper. |
|
5
Done
|
Stir Constantly For 60 Seconds. |
|
6
Done
|
Add Garlic, Stir to Mix, and Add the Chicken. |
|
7
Done
|
Stir to Coat the Chicken With the Roux Mixture. |
|
8
Done
|
Carefully and Slowly, Add the Chicken Stock. |
|
9
Done
|
Chicken Mixture Can Be Transferred to a Larger Pot at This Point. a Dutch Oven Is Recommended. |
|
10
Done
|
Cover the Chicken With Water, Bring to a Boil. |
