cup vegetable oil
cup all-purpose flour
5 cups water
cup chopped onion
cup chopped bell pepper
cup chopped celery
cup minced garlic
1 3 to 4 pound chicken, cut up
Cajun or Creole seasoning to taste
2 tablespoons chopped parsley
2 tablespoons chopped green onion tops
Salt to taste
Hot cooked rice
Cook s note: A Cajun fricassee is a stew usually made with chicken or pork and thickened with a roux. Ruby Sharlow learned to make this as a young girl watching her mother cook over a wood stove. Today it s on her plate lunch menu every Monday at Ruby s Restaurant in Lafayette, La.
To make roux: heat oil in heavy Dutch oven over medium heat. Stir in flour and cook, stirring constantly, until roux turns dark brown, about 10 to 15 minutes. Carefully stir in water (watch out for steam), onion, bell pepper, celery, and garlic and bring to a boil; reduce heat to medium and cook 30 minutes, stirring occasionally.
Sprinkle chicken pieces with Cajun seasoning and add to roux mixture. Reduce heat to medium-low and cover, and continue cooking 35 to 40 minutes or until chicken is done, adding more water if needed. Toward end of cooking, add Cajun seasoning to taste. Just before serving, stir in parsley and green onion and salt as desired. Serve over rice.
Yield: 6 to 8 servings
Source: Sandra Day, Lafayette, La.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.