Description
A rustic chicken fricassee, or chicken stew, with tender dumplings in a rich gravy served over rice is an authentic Cajun dish that satisfies any comfort food craving.
Ingredients
Units
Scale
STEW
- 1 large chicken, cut up (5 pounds)
- 3 teaspoons salt
- 1 teaspoon garlic granules
- 1/4 to 1/2 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- 1/3 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 2 garlic pods, pressed
- 5 cups water
- chopped parsley and green onions to taste, optional
DUMPLINGS
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- black pepper to taste
- 1 egg
- 1/3 cup milk
Instructions
- Season chicken with salt, cayenne pepper, and garlic granules.
-
Pour a few tablespoons of oil into a Dutch oven or a large, heavy pot, and brown the chicken on all sides.
- Remove the brown chicken to a bowl to set aside, and add 1/3 cup of flour to the hot oil in the pot.
- Stir until the roux mixture reaches a dark caramel color, then add the onions, celery, green pepper, and garlic, cooking until they are soft, about 5 minutes.
- Add water and stir, bring the mixture to a boil. Return the chicken to the pot and cook on moderately low heat for about 1 hour.,
- Make the dumpling batter by adding all the ingredients to a bowl and stirring until well combined; the dough will be thick and sticky.
- Remove the chicken from the pot when it is tender and place it in the bowl.
- Drop the dumpling batter into the gravy, about one teaspoon at a time, and cook for 3 minutes on each side.
- Return the meat to the gravy and add some chopped parsley and green onion to taste (optional).
- Stir the Cajun chicken fricasse and serve over white or brown rice.
Notes
- You can use your favorite Cajun seasoning blend if you prefer.
Nutrition
- Serving Size: 1-1/4 cup
