Saturday, March 26, 2011

Chicken Fricasse

    • The boys have a small obsession with Abraham Lincoln. On President's day I found a page that listed off the favorite meals of a lot of the past President's so I suppose it was just a matter of time until they insisted on trying what was listed as one of Abraham Lincoln's favorites. Phil liked it too and ask that we have again so here it is!

    • 12 chicken thighs (I used drumsticks)
    • 2 (12 ounce) packages andouille sausage, sliced (I used kielbasa)
    • 5 green onions, chopped
    • 1 onion, chopped
    • 1 cup vegetable oil
    • 1 cup all-purpose flour
    • 8 cups water
    • 5 stalks celery, chopped
    • 2 tablespoons Cajun seasoning
    • 2 teaspoons cayenne pepper
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1 teaspoon minced garlic

    • Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
      To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
      Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
      Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

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