VERMILLIONVILLE CHICKEN FRICASSEE
1 cut up fryer
16 oz. water
16 oz. container chopped vegetables (onion, bell pepper, garlic, parsley)
3 Tbsp. chicken base
7 Tbsp. roux
3 tsp. Cajun/Creole seasoning
24 oz. chicken stock
2 Tbsp. cooking oil
Brown chicken in oil on medium-high heat for 12 minutes.
Season chicken with 1 teaspoon Cajun/Creole seasoning and remove from pot.
Add 12 ounces vegetables to pot and saute for 5 to 7 minutes until limp, then
deglaze with 6 ounces chicken stock.
Add the rest of stock, water, chicken base, and remainder of vegetables.
Add roux; stir until completely dissolved.
Return chicken to pot.
Add the rest of the Cajun/Creole seasoning and cook on medium heat for 45
Serve on Louisiana rice.