Chicken Fricasse

3 quarts water
8 heaping tablespoons roux
1 can cream of chicken soup
2 tablespoons Tony Chachere's seasoning
1 tablespoon poultry seasoning
1-1/2 teaspoons salt
6 dashes of Tabasco
2 large onions
1 clove garlic
One 4-pound chicken
2 large potatoes
6 eggs, boded
1-1/4 cups Bisquick biscuit mix
2 teaspoons poultry seasoning
1/2 teaspoon Tony Chachere's seasoning
1 tablespoon margarine, melted
2/3 cup milk

Bring water to boil in 8-quart pot. Add roux; reduce heat to medium and stir until roux is dissolved. Add cream of chicken soup, Tony's, salt, poultry seasoning, onions, Tabasco and garlic. Stir until ingredients blend. Add cut up chicken seasoned with Tony's seasoning. Cook over medium heat for 30 minutes. Skim off any excess oil. Add potatoes and boiled eggs; stir well. Drop dumplings by spoonfuls in fricassee. Continue to cook over low medium heat for 25 minutes.

Combine first 4 ingredients. Add milk and margarine. Stir until well blended. Should be consistency of drop biscuits. Serve hot over rice.

Serves 6 to 8

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Cajun Country -- New Iberia, Louisiana