CHICKEN FRICASSEE 1 Onion 1 Bell Pepper 1 Bunch of Green Onions 2 Sticks of Celery 4 Cloves of Garlic 2/3 Cup of Vegetable Oil 1 Cup of All Purpose Flour 4-5 lbs of Chicken (Legs & Thighs) Cajun Seasoning & Garlic Powder for flavor Flour for Coating chicken 1/4 Cup Vegetable Oil 1 (32 oz) Container of Chicken Stock 1 Teaspoon of Salt 1/2 Teaspoon of Pepper 1 Tablespoon of Parsley Flakes 1 Bay Leaf 2 Cups of Water Rice to serve with Start out by heating a large pot and pan over a Medium heat. Chop the Onion, Bell Pepper, Green Onion, Celery, and Garlic. Move to a bowl, and place in the fridge. Get started on a roux by adding the 2/3 Cup of Vegetable Oil and 1 Cup of Flour to the large pot. Begin stirring immediately. You are aiming for a chocolate color roux. This could take over an hour. Once the roux starts to get to a tan creamy consistency, it’s ok to let it sit for a few moments at a time, while prepping the chicken. (As long as your fire isn’t too high) Season both sides of the chicken with generous portions of Cajun Seasoning and Garlic Powder. Coat both sides of the chicken with flour. Remember to stir the roux in between. In the large pan, add the 1/4 Cup of Vegetable Oil. Add the chicken skin side down. Brown the chicken for 5-8 minuets on each side. Time depends on how hot your pan is. Once you’ve browned both sides of all the chicken, remove to a bowl off on the side. Add the chopped vegetables to the pan. Sauté for roughly 30 minutes. If the roux gets to a chocolate color before the vegetables are done, just turn the heat off on the roux. After 30 minuets of sautéing the vegetables, add the 32 oz Container of Chicken Stock. Stir the bottom of the pan so that you can break up any remaining drippings. Cover and let sit on a simmering heat. Once the roux has reached a chocolate color, turn the heat to a low simmer, and add half of the sautéed vegetables/stock to the roux. Begin stirring until you reach a creamy consistency. Add the rest of the vegetables/stock to the pan and stir. Add the Salt, Pepper, Parsley, Bay Leaf, and Water. Blend evenly. Add the Chicken to the pot. Be sure to add any remaining liquid left from the bowl of chicken. Raise the heat to a high setting so that the pot comes to a slight boil. Once you’ve reached a slight boil, cover, lower to a simmering heat, and let cook for 2 hours. Cook some rice, and Enjoy!

@elvaquero9158

5 жыл бұрын

The Cajun Ninja what pot is that?

@susanburns1191

5 жыл бұрын

The Cajun Ninja

@TheCajunNinja

5 жыл бұрын

Marcus Salmon Magnalite

@mariac1399

5 жыл бұрын

The Cajun Ninja , would it be wrong if I added some sliced mushrooms?

@adelefarough5123

5 жыл бұрын

There was a line in "Twister" about a character's gravy. They said, "Aunt Meg's gravy ought to be a food group." This looks like it should be one as well!

Looks delicious. Growing up in Alabama we called this smothered chicken.This bought back some great memories. Thanks so much!!!!!

@TheCajunNinja

5 жыл бұрын

Yea, they're a few different things people call it, and they always taste pretty similar to me. As long as it's delicious, get me a plate! 😄... Happy to jog up some great memories. Thanks for chiming in!

I love this recipe. We've done this one a few times and am planning on cooking it again tomorrow night.

Nice recipe. Looks delicious. One of my favorite south Louisiana dishes. In my part of south Louisiana we pronounce chicken fricassée as chicken freak-ah-say 😜

Made this recipe for my husband and he just loved this flavor! Thank you so much for sharing...now I have to make this often😉

@TheCajunNinja

5 жыл бұрын

Way to Geaux Rebecca!! Great job on your part!

This recipe of yours is a staple in my household! Making it now😁

„Why I gotta give this one away“ LOL, looks delicious Cajun, gotta try dis!!

Ok Ninja , I have made your Chicken Piquant twice and made the Fricassee tonight . You are a kitchen warrior my friend, awesome stuff !!!

Hey im checkin in from NC, gotta say i have subscribed and have been watching you for a month now and you definitely are my go to for a meal that is different in my house. We usually cook same thing but you are adding flavor sir..so Thanku for everything your doing for the people. BIG SALUTE

@TheCajunNinja

5 жыл бұрын

Hey I really Appreciate that Christopher! Thanks for the kind words, and bravo to the success in the kitchen! 👊🏻

That dish is looking mighty delicious.😋 Thanks for sharing your recipe.

@TheCajunNinja

5 жыл бұрын

As always Louisa, thanks so much for tuning in! 😊🙏🏻

LOVE BEING FROM LOUISIANA MAKING HER PROUD

Yummy Yummy 😋 Thank you so much for sharing this recipe.

I followed your video and made my first REALroux and my first Fricassee and it came out great!! Thanks!

@TheCajunNinja

5 жыл бұрын

Big Dave Dennis you rock my dude! Bravo 👊🏻

You always have good food and videos! Thanks for the black eye in the closing 😂

I make this yesterday and it came out wonderful! So delicious....I haven't made my own roux in years opting to use bottled roux instead. I don't know if this was the item that made the most difference, but it was wonderful! The only change I will make is to use cajun seasoning in the sauce as well as the salt and pepper. It was a little mild for my taste. Thanks for a great recipe.

@TheCajunNinja

3 жыл бұрын

Hey that’s wonderful! Way to put your own touch on it! 😁👊🏻

Yes...... potato salad! I also cook my veggies separate then add to the roux. Looks great!

My family love this recipe...thank you

Follwed your recipe on Salisbury steak besides cracking up and my wife looking at me Sideways it was awesome! Hope to do the same with this never had this before it will be excellent for this 🌨!

Looks AMAZING!!! I’m always up for some chicken recipes since I’ve got 8 million pounds of chicken quarters in my freezer! 😁

@TheCajunNinja

5 жыл бұрын

Lol, well, I got you covered!

Looks good. I'ma try this tomorrow. I'm from Marrero, La. I wish I had my mommas old Magnalite cast aluminum pots like you have.

@cancelchannel3394

6 ай бұрын

Magnalite pots are pricey, 2 of mine cost me well over a $100, and a 6 piece set was around $200, but worth the money, they last a lifetime, and create great memories of family meals 😊

Awesome recipes with you great commentating. Your wife is lucky to have a man that cook,and not bad looking. 😋

👋🏿🎀🕊☀️ Had to leave a comment. This is mouth watering good. 😋🤤. Wiping my mouth 😄😊. Thanks for this recipe - Joanette

@TheCajunNinja

5 жыл бұрын

Thanks for chiming in! 😁👊🏻

First Dish Tested in our Home: Ground Meat Spaghetti with Italian Sausage 👍🏾👍🏾👍🏾👍🏾👍🏾 Second Dish Tested: Red Beans in slow cooker with the spices of the Red Beans in the Pot 👍🏾👍🏾👍🏾👍🏾👍🏾 Third Dish in the Process: Chicken fricassee/jar Roux😔 Can't wait to taste🤗🤗🤗

You got some very fortunate friends there. I hope they appreciate the time and love involved.

@TheCajunNinja

5 жыл бұрын

Oh they surely did! 😁👊🏻

WOW you cook this JUST like my mama and she was cajun. It is the only way I know how and it's the best!

My dad makes it the EXACT same way! Holla from Lafayette!

@TheEfruge508

3 жыл бұрын

Eunice checking in! Haha

@ambermelancon8068

2 жыл бұрын

Lafayette here

@MrGrifter123

2 жыл бұрын

Rayne here... Wasup my baw

@donaldboyance6550

Жыл бұрын

May I'm from Parks..I have a problem with Fricasse..I end up eating the fork I use..it so tasty...

Thanks for this recipe. We just call it chicken gravy and rice. Now I know the proper name for it.

PI-Yyaaaaaawwww!! Thank you for another great video!!

@TheCajunNinja

5 жыл бұрын

My pleasure! thanks for tuning in!

Don't need rice , just drink that gravy out of a glass...

@TheCajunNinja

5 жыл бұрын

It's that good! 😁👊🏻

@BADAZZ93STANG

5 жыл бұрын

Just use a straw...lol

@N2Otorious

5 жыл бұрын

@@BADAZZ93STANG or a buttermilk biscuit.

That's how I make my chicken fricassee. Your roux is perfect. But let me tell ya...I keep a jar of dry toasted flour in my cupboard. On days when I don't have a lot to do I'll brown about 6 cups of flour in a dry skillet. It will last months in a jar. You don't have to refrigerate it and you have the roux whenever you need it. I always have medium and dark brown flour on hand because the dark brown flour gives you the nutty and full flavor for your roux but dark brown flour won't thicken the stew or gumbo. A medium brown roux will add body to the roux. I sometimes combine the two flours to get the texture and flavor that I want. Great video and yo mama raised you right!

@backoff7659

4 жыл бұрын

That's the way I make my dry roux, but I'll use a sheet pan in the oven and stir it every 30-45 min. @ 300 deg. , I also make my wet roux in the over too if I've got the time .

@firandcurly84

3 жыл бұрын

Wow yes thanks for this tip.

12:09 you know the food is damn good when their eyes roll back

Where'd you get your pot? Your red beans and rice has now become one of my staple recipes. Keep sharing!

@TheCajunNinja

5 жыл бұрын

Hey Chris! Search Magnalite!

Wow this looks delicious 😋

Nice little cajun ninja emoji... you getting fancy with the Pii-yahhhh boi!!!

@TheCajunNinja

5 жыл бұрын

If you're not moving forward, you're going backwards. 😁👊🏻

I really like your cookin'.. Could you tell me what kind of pans those 2 are in this and other episodes?

I just KNOW that tastes and smells as good as it looks. And that gravy looks good enough to drink straight out of a cup!

@TheCajunNinja

5 жыл бұрын

Oh, my, one taste, and it's lights out!... So much flavor!

@adrianitaelena3693

5 жыл бұрын

@@TheCajunNinja Just rewatched this, so I could get a fix on how it's made...because I foresee this dish happening in my household. Got a question -- if I were to use a cut up whole fryer chicken, or a combo of chicken breasts/thighs/legs...should I adjust the cook time? Thank you, as always, for all these recipes!

Hmmm...I love his country accent 😍

@michaelr6866

3 жыл бұрын

cajun accent...fixed it for you

Tenderful wonderliciousness over rice, oh man ,oh man.

@TheCajunNinja

5 жыл бұрын

Haha, I like it!

Looks fantastic.

Ok I was always taught that for a roux it was equal parts flour and oil. Is there a reason you used 2 different measurements here or does it not really matter?

This looks delicious! Awesome video. I'm curious about that pot, where can I get one?

@TheCajunNinja

5 жыл бұрын

Maxine Wedderburn search Magnalite! 😁👊🏻

Yum dude. Gonna make this tomorrow!

Hey man, love your videos! Question about the green onions.......do you use just the green or do you cut up the whole thing including the white?

@TheCajunNinja

5 жыл бұрын

ryan r Hey Thanks! I only use the green. That’s where the flavor it’s. The white part is the root of the plant and traditionally doesn’t have as much flavor.

Made it again today, this one is the best yet!!

Just made it for the fam. It turned out great everyone loved it.

@TheCajunNinja

3 жыл бұрын

Way to Geaux man!

so yummy... i like your recipe. thanks for sharing. new fan here

@TheCajunNinja

4 жыл бұрын

Aileen Galeon thank you for tuning in!

i cant wait to cook this recipe

that gravy looked awesome sha.

Oh yummy !!! “ drooling “

Just curious What’s the difference between this, sticky chicken, and smothered chicken?

That looks good.. I put chunked pork tenderloin in mine... I like chicken too just as much... only the best cuts of the loin tho... man its good

Nice channel I tried some of the recipes, was really good.

@TheCajunNinja

5 жыл бұрын

Letitia Gibbons I appreciate that! Thanks for trying!

Can’t beat Louisiana cookin🙌🏻

Where u get that pot from u cook the roux in

I’ve never made a fricassee! This looks good & easy!

@TheCajunNinja

5 жыл бұрын

Time to get ya pot heated up. 😁👊🏻

@justinvaughan8655

5 жыл бұрын

Its very very good!!!

I'm from Port Arthur Tx and my grandma from Sulfur and those magnalite pots reminds me of her lol love it ...looks good!! Keep it coming :)

@TheCajunNinja

5 жыл бұрын

Right on! I'm happy to jog up wonderful memories. Thanks for tuning in!

@michaelsalmon6436

5 жыл бұрын

@@TheCajunNinja Please! More information about that "magnalite cooking pot"! Thank you!

Awwwwe yeaaaahhh !! Frickin Chickin hits da spot yeah !!!

Is this pretty much the same thing as a stew? We always added meatballs in it and made it real thicc. Also what’s the best way to clean those wooden spoons?

For roux, mix the flour and oil, stir and bake at 350*, stirring at 10 minute intervals until desired color.

Him and Bobby Boshay would be a kick-ass tag team

This looks good

Love your videos

Where can i find that big pot ?

C’est bon!!!

Heyyyyyy buddy!!! Commenting from La Fourche , Louisiana!! I'm about to use your gumbo recipe this weekend!! Pii-yahhhh

@TheCajunNinja

5 жыл бұрын

Chawwww yeaaa baw! Throw it down! 😁👊🏻

Here is a question... have you ever used those premade roux you see at the store? I never have personally just wanted your thoughts on saving time and using a premade.... I don’t think I could bring myself to use a premade

@TheCajunNinja

5 жыл бұрын

b H used it once before. It works, I just prefer making it.

Stewed chicken this was my dad’s favorite meal every Sunday.

Now all i need is peas, potato salad and a slice of McKenzie's lemon meringue pie😋

@TheCajunNinja

5 жыл бұрын

The Perfect Storm. 🤤

@IslenoGutierrez

3 жыл бұрын

Ha! I Remember McKenzie’s bakeries in the New Orleans area...oh I used to love their sugary treats! Especially the blackout cake.

My grandpa used to make this all the time bomb 🔥

Cajun Ninja you are the best my family now think I am a chef little do they know lol Your French Canadian connection Olivier

@TheCajunNinja

5 жыл бұрын

Olivier Sopena way to Geaux my friend! 😊👊🏻

Thanks ninja cooking this dish tomorrow. I know its going to be good i cool smell it though my phone

@TheCajunNinja

3 жыл бұрын

😁👊🏻👏🏻

My mouth is watering so much, I almost choked.

@TheCajunNinja

4 жыл бұрын

bustercream1 haha whoa nah 😅

You are the bomb.com ninja thank you!!!

where you get that pot

Looks fantastic ! Can you substitute red bell for green ?

@TheCajunNinja

5 жыл бұрын

sure!

How many does this recipe serve ? Thanks

That mortal kombat song got me ready to do some chopping

@TheCajunNinja

5 жыл бұрын

Lol yeaaaa bawww!... Getting people jacked up about chopping vegetables!

Hey there buddy. What kind of pan is that you are using for the chicken? What size is it too?

@eyevins

5 жыл бұрын

Joanna Hitt it’s a magnalite, I think his is a 15” but they also make an 18”.

Looks great! Very similar to your Chicken Stew.....

@TheCajunNinja

5 жыл бұрын

To be honest, there's not much difference, however, I may change up the process of the chicken stew, so that there is an overall difference, but all in all, they are close in flavor.

What is the difference between chicken fricasse and chicken stew

Looking to buy my first roasting pan so I can make this and your Chicken Sauce Piquante. Looks like yours is a vintage Magnalite. What size is the one used in this video? Are you familiar with the Imusa brand? If so, would you recommend them? Thanks! Love your recipes.

@TheCajunNinja

3 жыл бұрын

I don’t really use them anymore. I much more into coated cast iron

@gotammit

3 жыл бұрын

@@TheCajunNinja I have an enameled cast iron Dutch oven that I could use. What quart size would you recommend if I’m cooking this dish for 2-4 people? Do you also use coated cast iron for your gumbos these days? Thanks!

MMMmmmmMMMMMm Looking tasty my friend.

@TheCajunNinja

5 жыл бұрын

Thanks man! 👊🏻

you sure do love that Magnalite pot

Pie yah!!

What no potatoes in it ?

OMG, where did you get those pots? I grew up on those pots....can't find them anywhere. When my mother died my sister-in-law took some of those pots...and she won't give 'em back up either. My brother said she needs to because she barely cooks, LOL Yes, that roux can take awhile. I bought one of those battery operated stirrers....it's still in the damned box, lol. I love my Cajun Louisiana brother....the Cajun Ninja

@BeyondtheVeilwithKorah

5 жыл бұрын

Its a magnalite pot

@BeyondtheVeilwithKorah

5 жыл бұрын

Wal-Mart has then and its expensive

@BeyondtheVeilwithKorah

5 жыл бұрын

Cajun classic model

@TheCajunNinja

5 жыл бұрын

Yes! Magnalite! Thanks so much for chiming in Greg!!

@greghunt7724

5 жыл бұрын

I sure will look for them...that will be my Christmas present to myself since I know my sister-in-law won't give them up to me, LOOLOLOL.

I would love to come cook with. I'm 60 and love to cook. Well, I don't like the "what's for dinner" stuff. But I don't have to anymore. It's fun to make special food like this one. Both my boys enjoy cooking and I taught them to make it fun. The only thing better than your food is the legacy you are leaving your kids. Plus, I do believe you are a good Husband and Daddy. God blessed you big!

@TheCajunNinja

5 жыл бұрын

O2BQ I really appreciate that! Thanks for the kind words 😊👊🏻

Very close to my maw maws recipe!!! Yummmmm

@TheCajunNinja

5 жыл бұрын

Ya Maw Maw and me would get along just fine. 😊👊🏻

Looks delicious, but what separates this from a Gumbo besides not adding sausage? Is it the darkness of the roux?

@brandonduet7771

3 ай бұрын

There really is no difference other than texture. A fricasse is thicker (a little thicker than in this video) When added to rice it becomes like a stew texture. With gumbo you just add more liquid so when mixed with rice it's a soup

Going to be trying this recipe

@TheCajunNinja

5 жыл бұрын

porkchop 803sc Williams please do!

This video made me the cook of the family 👸

@TheCajunNinja

3 жыл бұрын

Kyla Nelson you Geaux Gurl!

Just out of curiosity, do you happen to have a Fricasseeing Chicken License?

Looks da shizznit!

I like your moves!

I especially prefer this over a court bouillon. Without tomatoes, I don't get heartburn

Do you ever put potatoes and smoked sausge in it?

Chicken@gravy!

DAMN. NOW IM HUNGRY LOL

Made this tonight. I won't use celery next time that's for sure. But thanks!

can you make fried chicken and fried okra pretty please lol...

@TheCajunNinja

5 жыл бұрын

I do plan to. Just want to get the recipe to my liking.

@antenelli2684

5 жыл бұрын

Ha I never liked that, but my foster parents cooked it so much when I was little..flashback