Chicken Fricassee --“Cooking is like making love, you do it well, or you do not do it at all”

What Im about to share with you is my husbands favorite recipe..

Chicken Fricassee

My husband says when you cook this for a man he will ask you to marry him... lol

 ( Engagement Chicken )

Ingredients

• 4 chicken thighs
• 5/8 (12 ounce) package andouille sausage, sliced
• 1-3/4 green onions, chopped
• 3/8 onion, chopped
• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 2-2/3 cups water
• 1-3/4 stalks celery, chopped
• 2 teaspoons Cajun seasoning
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon minced garlic
• 1 teaspoon brown sugar

Directions

1. 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.
2. 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.
3. 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.
4. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.