Monday, September 2, 2013

Boulettes de Poulet Fricasse

When I heard about this challenge with, Kary's Roux, I was extremely excited. When we make a gumbo or fricassee down here in Ville Platte, we use the one and only Kary’s Roux. Their products are the only products we use when it comes to a good Cajun gumbo or fricassee. You can see in my Meet the Cooks Challenge that I used their roux in my Grandpa Teet’s famous fricassee, so I know how to use it in the Cajun way.

With this challenge, I had to do something different. I needed help, so I asked my buddy, Justin, to help me out. We started brainstorming and he came up with this idea of making a fricassee, then making a mixture of the fricassee and rice, and then balling it up the same way we make boudin balls and I was like, "Oh, yes!!!" So, we gave it a shot. I decided to use Kary's "Original" Roux for my fricassee and let me tell you, this roux is amazing.

This is also a great recipe if you ever have leftover fricassee.

Boulettes de Poulet Fricassee
by Luke Deville and Justin Lafleur

If you do not have left over fricassee, this is what you will need:
1 pound boneless chicken thigh meat
3 Tablespoons Queen Bee Seasoning
6 cups water
8 ounces Kary's "Original" Roux
1 onion, chopped
1 bell pepper, chopped
2 potatoes, cut small
2 cups cooked rice

For batter:
2 eggs beaten
2 cups buttermilk
8 ounces all-purpose flour
8 ounces Zatarain’s Chick Fri
peanut oil (use the recommended amount of oil that your fryer requires)

Cut the chicken thigh meat into small cubes and season generously with Queen Bee Seasoning. Pour water into a stock pot and boil. Add the roux and stir. You may want to lower the heat so that the roux does not boil over. Do not forget to stir, you do not want the roux to stick to the bottom of the pot. Once dissolved, add onion, bell pepper, and chicken and let it boil on a medium heat and stir periodically. While the fricassee is cooking, you can cook the rice. Continue cooking the fricassee for about one hour then add the potatoes and cook for 20 minutes, or until potatoes are tender.

Once the potatoes are done, remove the pot from the warm burner onto a cool burner, then remove the chicken from the pot and cut or shred the meat into small bite-sized pieces. After the meat is cut, dish the rice, chicken, and fricassee into a container, mix well and then place in the refrigerator until cool. (This is where the leftover fricassee comes in handy. It is already cooled, so all you would have to do here is shred the meat, mix with rice, and form into balls.)

When the fricassee mix is cooled, grab a handful of fricassee and form into a ball.

At this time, use the recommended amount of cooking oil for your fryer. I used an electric deep fryer and warmed the oil to 350°F.

In a bowl, beat the eggs and add the buttermilk. In another bowl, mix the flour and Chick Fri together.

Once you have all of your "boulettes" (meatballs, or in our case, fricasse balls), roll them in the egg wash then drop them into the flour mix. Roll them well so that there is a nice coating of flour on them.

When the oil is ready for frying, drop the balls into the basket and let them fry until the flour turns golden brown, approximately 3-5 minutes. Remove from fryer and let them cool at room temperature.

Then prepare your taste buds for a terrific surprise! It may be a lot of work, but let me tell you something, it is totally worth every minute! These boulettes are "tres bon" (very good). Enjoy!!

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