The deep, cozy, savory delight of a classic French onion soup is elevated by the inclusion of celeriac and a crust made of roasted garlic toast with cheese and butter.
| Prep Time: | 40 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 687 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is a tasty and unique dish. I used the full amount of roux and it created a rather glutinous, gravy-like sauce. I halved the recipe and mostly followed it but didn’t have much cayenne to spare so used half of that and half red pepper flakes. It was sufficiently spicy. I also used canola oil in place of vegetable oil and only simmered for 1 hour. This seemed like plenty of time, although maybe it needed less time because of the halved recipe. But it got really thick really quickly. Served over white rice.
My 17 year old son and I made this for dinner and we both loved it. We used chicken breast cubed up because we had it available. we thought the spice/heat was perfect and were both looking forward to the leftovers.
I prefer the classic version of this recipe it is much tastier.
I made quite a few changes, but I’m from Baton Rouge, so that should give me a little credit. First of all, a low fat roux. The way to do that is to bake the flour. I used about 1/4 to 1/2 cup at 350. You can do this while chopping your veg. You have to stir it with a fork every 5 minutes or so, until it’s nutty brown. It took me about 30 minutes to get to the right color. You still should dredge the chicken in seasoned flour and fry etc, but you will not to use so much oil. I used leftover bacon grease and canola and sauteed the veg in the desired oil. I didn’t measure. Then incorporated the roux flour and cooked a few minutes then added the broth and the other ingredients. Also, I did not use that much cayenne. I seasoned my chicken with salt, pepper, and Tony’s’; as well as my browning flour. Added a bit more as needed. Cajun food is not necessarily spicy. Highly flavored, but not hot.
Love it.made it again and Been altering the recipe by omitting sausage. Next time I’m going to use half the cayennes pepper so it not so spicy since some can’t take the heat
Yum. This is so good and such a nice change to our everyday meals. The roux takes a while (30 min) to turn a nice caramel color, but once it starts turning – don’t take your eyes off of it! It will burn quickly if you don’t take it off the heat at the right time. This recipe is excellent because it gives you the basics for making this dish. The recipe is easily halved. You can easily increase/decrease spices and add little extra touches according to your taste. I substituted butter for the oil, reduced the cayenne pepper to 1/2 tsp, reduced the salt and pepper to 1 tsp each and added green & yellow bell peppers when cooking the onions (matched the amount of onions). It had just a tad of spicy kick with the 1/2 tsp cayenne, so the kids would eat it, but I think the original amount listed would give a truer Cajun taste. I think red bell pepper and mushrooms might make a nice additions in future batches too. Thank you so much for sharing! I will definitely use this recipe again!
Even without having all of the stuff in it, it turned out great! Will definitely make again.
This is very similar to a dish I learned to cook in Louisiana while I was there. I would add some more of the Cajun seasoning and cayenne next time. Everyone has different tastes but I lived in Lafayette and New Orleans for a few years each; I have no idea what the other reviewers mean when they say it is too spicy. I will be making this again with a few changes to the roux.
this was really good. I did add some green pepper , I used butter instead of oil and added some chicken bullion to the water . I did cut the Cayenne pepper in half and it was plenty spicy with the combination of the cajun seasoning and the andouille sausage. Will definitely make this again
This was amazing!!!! My husband, son and Mother in law loved it! Thank you!
Followed the recipe strictly. Tasted superb! Will definitely make again.
Yum. When I have time to cook this is always a yummy choice.
I wouldn’t call this chicken fricassee in any way but it is very delicious, I made it according to the recipe and out of the 5 of us we were all complaining about how hot it was … making it again tonight with half the cayenne pepper and I just tasted it and it’s still quite hot! I also used only 1 tablespoon of the Cajun spice as everyone that I’ve tried it salty and a little spicy too. I didn’t use the oil to make the roux but I used a little over a stick of butter for flavor and it doesn’t leave as much grease floating on top. Also I thicken it with the roux after the chicken is cooked and after it has simmered for an hour so the dish doesn’t take as long to make and all the broth doesn’t boil away.
I had just completed this recipe tonight, and it was flavorful though I felt the addition of the roux was far too early in the cooking process. I had to babysit the pot and stir far too frequently, and the chicken stuck and shredded and the sauce/roux burnt on the bottom despite my careful monitoring and attention, so I had to add more liquid. Therefore the appearance of the chicken and sauce looked nothing like the photo. Perhaps it may be better to 1) brown chicken (with or without skin, dependent on preference), with addition of sausage the last half of browning then 2) add veggies and 3) add seasonings (with far less salt), with 1/2 the suggested cayenne and with perhaps 1 to 2 cups chicken broth (thus reducing recommended salt–I didn’t add any due to the saltiness of the sausage). Cook, with the roux addition perhaps within the last 30-40 minutes to finish (and nowhere near the suggested amount of a cup!). Finish with the final adjustment of cayenne pepper to taste, up the the recommended full amount, for some like it spicy! I would use this recipe as a guideline in the future for I believe it has great potential to be a keeper, though I found the recommended process much too involved for the end result, in my opinion.
This recipe is good, but it needs a few more ingredients. I added diced fresh carrots, some rubbed sage, Worcestershire sauce, soy sauce and diced bell peppers. You can use less or no salt if you add these ingredients. I completely omitted the cayenne pepper because there is enough of that in my Cajun Seasoning. Also, I used boneless, skinless chicken breasts diced to make it healthier and I used low sodium chicken broth. You don’t have to put the sausage in it, but it makes it that much better! Oh, also, pardon my facetiousness, but 5 stalks of celery seems a bit excessive. I think you meant 5 RIBS of celery.
Wanted to try something different. Well this is it. Read all the reviews and came to the conclusion people just do not follow instructions. Made as directed with the exception of qIuantity adjustments. I did not see anywhere where it said to add 1/2 cup of oil (reviews) My only issue is the rue which other comments may be referring to it was way to much oil. I have been making rue for a long time and have never did this ratio had to add an additional 3/4cup this recipe could stand 1/2 cup oil 1 1/4 cup flour. Also making rue parts a flavor as well as being a thickening agent and also takes lots of time to do properly. If all you want is a thickening then just use flour and water. A good rue is part of good cajon and creole cooking but this one falls short. Not going to get into specifics on rue’s and use search rue on site or google. Also just used 2Tbs Tony Chacheres seasoning and omitted rest. Had plenty heat you can always add more. “Taste as you go “. Overall although not a traditional Fricassee this recipe is very good and will make again although it it not really geared to a beginner. If you are looking for something different I would recommend this in a minute. Just keep in mind your cooking knowledge. It can be spicy. I give 5 stars as an experienced cook. Have fun and happy cooking. GG
This was a tasty dish. I halved the recipe, used chicken breast tenders (so it would cook faster) and low fat spicy turkey sausage. I also used chicken broth instead of water. The spice level was hot, but not too hot for us! I will say that the recipe was lacking something. If I cook next time, I may add peppers at the end for some crunch. All and all a good recipe for a first time Cajun cook. Thank you!
This was really good. I changed it up a little bit. I only had 10 thighs and I cut the cayenne in half. It was plenty spicy for me. My guys added tobasco but I’m a wimp and the andouille sausage is pretty spicy itself. I served this over rice and with homemade corn bread. Mine wouldn’t thicken up so I ended up adding a cornstarch slurry before I finished cooking. I just wanted it thicker than it was getting. Thanks for the recipe! My guys really loved this. Yummy.
This was a meal that my husband introduced to the family. This recipe was yummy & filling!
I used this recipe as a base idea for tonight’s supper. I used boneless thighs and only 1 package of sausage, 1 quart organic chicken stock, and cooked it in the slow cooker on high for 2 hours (my meat was frozen when I put it in) and then on low for another 6. The meat was juicy and tender – and the drippings were perfect for cooking the rice in. This dish packs plenty of heat – it’s a good thing the slow cooker takes some of the heat from the cayenne away. Everyone at supper tonight *loved* it. I served it over organic brown basmati rice and sauteed onions, yellow summer squash, and fresh okra.
My husband really enjoyed this dish and said I should make it again. I omitted the green onion because I didn’t have any on hand and used chicken breast cut into smaller strips because it’s what I had as well. Be sure to cook the roux until it is nutty in fragrance and significantly changes color. 30-40 minutes. I used the full amount of Cayenne and it was just right. It needed a bit more salt at the end but otherwise the flavor was delicious. Also, after cooking the roux, meat and veggies I threw it all in the crock pot along with the seasonings to cook for 2-3 on low.