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