Cajun/Creole · main

Chicken Fricassee with Andouille

Name: Chicken Fricassee with Andouille
Prep time: 1 h 24 min
Total time: 1 h 24 min
Cuisine: Cajun/Creole
Ingredients: boneless chicken — 907 g; salt — 5 g; black pepper — 3 g; andouille sausage — 340 g; all-purpose flour — 40 g; vegetable oil — 95 g; yellow onion — 110 g; celery — 80 g; green bell pepper — 100 g; garlic — 12 g; low-salt chicken broth — 946 g; thyme — 1 g; bay — 2 g; cayenne pepper — 3 g; scallions — 300 g

Chicken Fricassee with Andouille reads umami 7.1, richness 6.6 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 1 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.6 / 10
Sweet & Fruity — 2.6 / 10
Sour & Bright — 0.6 / 10
Bitter & Earthy — 3.9 / 10
Rich & Fat — 6.9 / 10
Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Umami 7.1 · Richness 6.6 · Salinity 4.8 · Allium 4.5 · Smoke 3.5 · Heat 3.1 · Warm Spice 2.6 · Herbaceous 2.5 · Sweetness 2.4 · Bitterness 1.3 · Earthy 1.2 · Nutty 0.9 · Floral 0.8 · Sourness 0.6

What's in it (15)

boneless chicken — 907 g
salt — 5 g
black pepper — 3 g
andouille sausage — 340 g
all-purpose flour — 40 g
vegetable oil — 95 g
yellow onion — 110 g
celery — 80 g
green bell pepper — 100 g
garlic — 12 g
low-salt chicken broth — 946 g
thyme — 1 g
bay — 2 g
cayenne pepper — 3 g
scallions — 300 g

Time & effort: about 1 hr 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 126.3 kcal, 11.8 g protein, 7.8 g fat, 2.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Season the chicken thighs all over with the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and sear the chicken skin-side down until deeply golden and crisp, 6-7 minutes, then flip and sear the second side until golden, 4-5 minutes; transfer to a plate.
Add the andouille rounds to the drippings and cook, stirring occasionally, until browned at the edges, about 4 minutes; transfer to the plate with the chicken.
Reduce the heat to medium, add the remaining 5 tablespoons oil and the flour to the fat left in the pot, and whisk constantly until the roux turns the color of peanut butter, 10-12 minutes.
Add the onion, celery, and bell pepper to the roux and cook, stirring often, until softened and the onion is translucent, 5-6 minutes, then add the garlic and cook until fragrant, about 1 minute.
Whisk in the chicken broth a little at a time to keep the roux smooth, then stir in the thyme, bay leaves, and cayenne.
Nestle the chicken and any accumulated juices back into the pot skin-side up along with the browned andouille and bring to a gentle simmer.
Cover the pot partially and simmer over low heat until the chicken is fall-tender and reaches an internal temperature of 165°F, 35-40 minutes, skimming any fat from the surface occasionally.
Uncover and simmer 5 minutes more, until the gravy thickens enough to coat the back of a spoon; discard the bay leaves and taste, adding more salt if needed.
Ladle the fricassee into bowls over rice, if using, and scatter with the scallions before serving.

Dishes with a similar flavor shape

Hoppin' John with Smoked Ham Hock — Southern
Turkey and Sausage Gumbo — Cajun/Creole
Cajun Dirty Rice Skillet — Cajun/Creole · Cajun
Carolina Chicken Perloo — Southern · Lowcountry
Sea Island Red Peas and Rice — Southern · Lowcountry

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.