Beazell's Cook Book

Chicken Fricassee by Crystal Vining

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First you make the roux……a roux is when you take 1/2 cup flour and 1/2 cup veggie oil. You blend them together in a pot on the stove. Stir constantly until the color of coffee with cream. Add diced onions. Lots of them. Stir constantly until the color of coffee without cream. Add 6 – 8 cups of water and Beazell’s Cajun Seasoning. Cook on medium 30 – 45 minutes. Add chicken. Cook another 30 – 45 minutes. Voila. Fricassee. Serve over rice.

This can also be cooked with shrimp or meatballs.


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