| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Poultry, Main dish | 4 | Servings |
INGREDIENTS
| 3 1/2 | lb | Fryer, cut up |
| Salt and cayenne to taste | ||
| 10 | tb | Flour |
| Oil | ||
| 5 | cl | Garlic, minced |
| 1 | Onion, chopped | |
| 1/2 | c | Chopped green pepper |
| 4 | Stalks celery, chopped | |
| 3 | qt | Water |
INSTRUCTIONS
Season fryer pieces with salt and red pepper. Sprinkle chicken with 2 tablespoons flour. In a large skillet over medium-high heat, saute chicken in enough oil to cover the bottom of the pan. Cook chicken until golden brown. Transfer chicken to a large pot and drain oil from skillet, reserving drippings. To the skillet, add about 5 tablespoons of reserved drippings and remaining 8 tablespoons of flour. Cook, stirring constantly, over medium-low heat until roux is smooth and golden brown, about 20 minutes or longer. Be careful not to burn the roux! To the cooked roux, add garlic, onion and cook until soft. Add roux and onion to the chicken in the large pot. Add green pepper, celery and water to the large pot and simmer about 2 hours, stirring occasionally. Season with salt and cayenne pepper to taste. Serve over hot rice. Posted to MealMaster Recipes List, Digest #153 Date: Thu, 30 May 1996 11:23:33 -0600 From: Arlene Schiffman <arlenes@holly.colostate.edu>
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