Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

Next to Southern Fried Chicken, the fricassée or “stewed chicken” is the most popular dish in the kitchens of New Orleans. The traditional fricassée was always prepared on Sunday. In order to make the dish special for guests, a mélange of vegetables and seasoning meats were added. The fricassée was a favorite dish of President Abraham Lincoln.

1 (3-pound) fryer chicken
1 pound smoked sausage, sliced
salt and black pepper to taste
granulated garlic to taste
¾ cup vegetable oil
1 cup flour
1 cup diced onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
6 cups chicken stock
1 cup (½-inch) sliced carrots
½ cup (¼-inch) sliced celery
1 cup (¾-inch) cubed potatoes
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley

Cut fryer chicken into 8 serving pieces and season well with salt, black pepper and granulated garlic. In a large Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Add onions, diced celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Dissolve roux by adding chicken stock and stirring constantly. Blend in chicken pieces and sausage. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Add carrots, sliced celery and potatoes. Season with salt, pepper and hot sauce. Continue to cook until chicken is tender, adding stock if needed. Add green onions and parsley and cook 5 minutes. Serve over steamed white rice.


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