Chicken Stew Cabanocey

The fricassee or stewed chicken has been the most popular poultry dish among the Cajuns and Creoles. The traditional chicken stew was always prepared on Sunday in our home and is still today a family favorite.


  • 1 ( 3-4 lb) stewing hen
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • 1/4 cup garlic, diced
  • 2 cups mushrooms, sliced
  • 6 cups chicken stock
  • 6 fresh chicken livers
  • 1 cup green onions, sliced
  • 1 cup parsley, chopped
  • salt and cracked black pepper to taste

Cut stewing hen into serving pieces. In a 2-gallon heavy-bottom sauce pot, heat oil over medium-high heat. Depending on the size, some of the larger cuts, such as the breasts, may be cut into 2 pieces. Add flour, and using a wire whisk, stir constantly until light brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.When browned, add onions, celery, bell pepper, garlic and mushrooms. Sauté approximately 10 to 15 minutes or until vegetables are wilted. Add hen pieces and sauté in roux mixture for 5 to 10 minutes. Slowly add chicken stock, 1 ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook for 1 hour or until hen is tender. Add chicken stock if necessary to retain volume of liquid. Add chicken livers, green onions and parsley and season to taste using salt and cracked black pepper. Cook an additional 20 minutes.


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