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!!

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…

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Paleo Cajun Chicken Fricassee

 

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

Rich with authentic south Louisiana flavor, this Paleo Cajun Chicken Fricassee is a down home comfort meal your whole family will enjoy.

Author: A Sprinkling of Cayenne

Recipe type: Main Dish

Cuisine: Cajun

Serves: 4

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

1. Marinade chicken for at least 30 minutes, and up to overnight.
2. Drain over colander for about 15 minutes. Shake off any excess marinade on chicken pieces.
3. Heat the oil in the bottom of a 7-quart cast iron Dutch oven.
4. Brown the chicken lightly in batches. Drain on a paper towel covered plate.
5. Deglaze the Dutch oven with the ½ cup of chicken broth.
6. Transfer any remaining broth and chicken pieces into a bowl.
7. Prepare the Trinity Roux™ in the Dutch oven. When it's ready, add the remaining ingredients, and the browned chicken, to the pot.
8. Cover, and cook over medium-low heat for 1 hour.
9. 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.

3.5.3217