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    Mar 9, 2017 Modified: Mar 15, 2020by Lyn Corinne Liner This post may contain affiliate links.

    Paleo Cajun Chicken Fricassee

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    Cajun Chicken Fricassee is culinary proof that the most complex flavors can arise out of the most humble of ingredients. This simple south Louisiana dish, traditionally prepared with an oil-and-flour roux, gets a Paleo update using my Trinity Roux™. Yep and yay!!

    Close-up of Paleo Cajun Chicken Fricassee from A Sprinkling of Cayenne. https://asprinklingofcayenne.com

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    Cajun Chicken Fricassee -- Paleo Style

    Just as I can't remember life without gumbo, smothered green beans, or fried shrimp, I can't remember a time when Cajun chicken Fricassee wasn't a regular monthly menu rotation item. Nope. My mom cooked it several times a month while I was growing up, and so did Mark's mom.

    Mark's mom uses a pressure cooker to cook her Fricassee, while my mom goes low and slow with it in her cast iron Dutch oven. I took after my mom for the cooking part of it, using my beloved 7-quart Dutch oven to brown the chicken and cook down the thick, yum-delicious brown gravy. Mark loves that I cook it about once a month. He even sometimes raves that it tastes just like his mom's. Yay!!

    The French prepare a light-colored chicken Fricassee with white wine and lots of veggies. But in south Louisiana, we just make a roux, and cook it down into a stew. Almost everyone eats it over rice, and I would if I could, too. But, rice hurts my stomach, so I usually eat it over potato salad or creamy Cajun cauliflower salad.

    I also like to dunk buttery grain free bread pieces into this Paleo Cajun chicken Fricassee, when I have it on hand. Any way I eat it, I love it. And, I'm pretty confident you will, too. Enjoy it your favorite way, and see y'all on the yum side...

    Paleo Cajun Chicken Fricassee in a Bowl. | https://asprinklingofcayenne.com

     

    Paleo Cajun Chicken Fricassee from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Paleo Cajun Chicken Fricassee

    Rich with authentic south Louisiana flavor, this Paleo Cajun Chicken Fricassee is a down home comfort meal your whole family will enjoy.
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    Course: Main Dish
    Cuisine: Cajun
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 4
    Author: A Sprinkling of Cayenne

    Ingredients

    • Chicken Marinade
    • 1 cup chicken broth
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon onion powder
    • 1 teaspoon parsley flakes
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon Crystal hot sauce
    • Paleo Cajun Chicken Fricassee
    • 2 tablespoons olive oil
    • 1 small whole chicken cut-up
    • ½ cup chicken broth
    • Trinity Roux™
    • 2 cups chicken broth
    • 1 teaspoon onion powder
    • ½ teaspoon paprika
    • 1 teaspoon parsley flakes
    • 1 teaspoon Crystal hot sauce
    • salt black pepper, and cayenne pepper to taste

    Instructions

    • Marinade chicken for at least 30 minutes, and up to overnight.
    • Drain over colander for about 15 minutes. Shake off any excess marinade on chicken pieces.
    • Heat the oil in the bottom of a 7-quart cast iron Dutch oven.
    • Brown the chicken lightly in batches. Drain on a paper towel covered plate.
    • Deglaze the Dutch oven with the ½ cup of chicken broth.
    • Transfer any remaining broth and chicken pieces into a bowl.
    • Prepare the Trinity Roux™ in the Dutch oven. When it's ready, add the remaining ingredients, and the browned chicken, to the pot.
    • Cover, and cook over medium-low heat for 1 hour.
    • Serve with potato salad or Creamy Cajun Cauliflower Salad

    Notes

    Use boneless chicken breasts or thighs in place of the cut-up whole chicken, if desired.
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    Comments

    1. Bianca Mcneace says

      March 20, 2017 at 11:21 am

      This looks amazing! I have never tried eating Paleo but would love to try this recipe. Thanks for sharing!

      Reply
      • Lyn Corinne says

        March 20, 2017 at 11:34 am

        You're welcome!! I love this recipe, and eat it at least once a month!! It's a great 'homey' dish that people really appreciate for Sunday dinner. Please let me know how it turns out for you if you try it.

        Reply

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