Ingredients
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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
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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. |
|
11
Done
|
Place the Lid on the Pot, Reduce Heat and Simmer For 45-50 Minutes. |
|
12
Done
|
Stir Occasionally, Sauce Should Be Thickened. |
|
13
Done
|
Just Before Serving, Add Chopped Parsley to Taste, Season With Salt and Red Pepper to Taste. |
|
14
Done
|
Serve Over Hot White Rice. |
|
15
Done
|
Hint: For Saving Leftovers, Store the Rice and the Sauce in Seperate Containers. |
