Recipes 2009
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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 Fricassee was a favorite dish of President Abraham Lincoln.

1 (3-pound) fryer chicken
1 pound smoked sausage, sliced
salt and black pepper 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 (see recipe)
1 cup sliced carrots (½-inch thick)
½ cup sliced celery (¼-inch thick)
1 cup cubed potatoes (¾-inch cubes)
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley

Cut fryer into 8 serving pieces and season well with salt and pepper. In a large cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. (See roux recipes.) Add onions, diced celery, bell peppers and 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, then 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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