CAJUN CHICKEN FRICASSEE RECIPES

Steps:

• Prepare by chopping the bell pepper and onion, peeling and cubing the red potatoes, and boiling the eggs (see how to boil the perfect egg).
• Cut the chicken into bite size pieces. Sprinkle the chicken with a thin layer of cayenne, black pepper, onion powder and Season All (I'm liberal with my spices, adjust to your taste).
• In a heavy saucepan or cast iron pot, warm the roux over low to medium heat. If you can't purchase pre-made roux, make your own. There's also a microwave version.
• Stir the seasoned chicken in the hot roux and cook until you see the chicken turn white. Once that's done, add in your onions, bell peppers and red potatoes into the roux/chicken mixture. Over medium heat, stir until the onions and bell pepper get soft, and then add the chopped garlic.
• Once you have soft veggies and cooked chicken, gradually add 3 to 4 cups of water into the pot. Stir until the consistency is similar to a thick gravy or stew. If you add too much water and the fricassee gravy is watery, no problem; just bring to a boil, stirring occasionally to keep from sticking, until you reach the desired consistency. If the fricassee is too thick, just add water.
• Now add your peeled boiled eggs and simmer over a very low heat for 20 to 30 minutes, stirring occasionally. While it's simmering, you can cook the rice. The longer the fricassee simmers, the yummier it tastes. You may want to take a taste test to see if you want to add more spices. If you do taste test, use at least a tablespoon of the mixture, as spices tend to sneak up on you if you aren't used to them. Serve over rice.

Steps:

• Place a large, deep-sided skillet/pan over med-high heat and add about 2 tsp of a neutral cooking oil. Cook the sausage pieces until deeply browned and crisped all over; about 3 to 4 minutes, stirring occasionally. Transfer to a bowl or plate, and set aside for now.
• In the same pan over the same heat, add a couple more teaspoons of oil and, working in batches, brown the chicken thighs on both sides; about 2 to 3 min per side (now’s the time to use a splatter screen if you’ve got it! I use mine multiple times a week). Transfer the browned chicken to a plate for now and set aside. 
• Reduce the heat to medium, add another couple TSP of oil, if needed, and add the onion, celery, bell pepper, mushrooms, and carrots to the pan. Season lightly with salt and pepper and saute the veggies until nice and tender; about 5 to 6 minutes, stirring occasionally. Add the garlic, and then sprinkle the veggies with the flour. Cook, stirring constantly for about a minute to get the rawness off both the flour and garlic. 
• Deglaze the pan with the wine, stirring to get up any browned bits (that’s flavor). And after that has cooked for about 30 seconds or so, add the stock. Stir very well to break up any clumps of flour and to smooth out the sauce. Slide the chicken pack into the pan, along with its juices, followed by the sausage pieces. Simmer the fricassee over low heat for about 25 minutes to finish the chicken and to develop all of the flavors. Turn off the heat and finish with the cream or sour cream, stirring to incorporate it through the sauce. Serve warm with rice and/or crusty bread to sop up that sauce. Enjoy.
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