10 servings

Chicken Stew


1 – 4 lb. chicken
2 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon cayenne
½ cup oil
½ cup flour
2 cups chopped onions
1 cup chopped celery
½ bell pepper, cut fine
2 cloves garlic, minced
2 cups water


Cut up chicken and season with salt, pepper, and cayenne.

In cast iron pot, make golden brown roux with oil and flour, stirring constantly. Add chicken pieces. Cover pot. Simmer over low heat for 20 minutes.

Add onions, celery, garlic, and bell pepper. Cover and cook slowly for 1 hour.

Add 2 cups water. Bring to boil and simmer over low heat until chicken is tender.

Serve over hot Louisiana rice.