Cajun Chicken Fricassee Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, roux-based Cajun chicken fricassee with tender browned chicken thighs, the holy trinity of onion, bell pepper and celery, jalapeno, and Cajun spices. Served in a savory gravy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup vegetable oil (or use peanut oil (divided))
- 6 bone-in skin on chicken thighs (you can use skinless and boneless, or any cut of chicken, really)
- 1 tablespoon Cajun seasonings (+ 1 teaspoon (divided))
- 1/2 cup flour (+ 1 cup for dredging the chicken)
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 2 jalapeno peppers (chopped (optional, for more heat, or use serranos for even hotter))
- 4 stalks celery (chopped)
- 6 cloves garlic (chopped)
- 3-4 cups chicken stock
- 1 bay leaf
- Hot sauce to taste
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 511mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1284mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.