Recipe Chicken Fricassee (Chicken)

Required Ingredients:

• 12 chicken thighs
• 2 (12 ounce) packages andouille sausage, sliced
• 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

Preparing/Cooking:

• 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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