| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Main dish, Cajun, Chicken |
1 |
Gallon + |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Oil |
| 1 |
|
Chicken, about 4 lbs, cut up |
| 2 |
lg |
Onions, chopped |
| 1 |
c |
Celery, chopped |
| 2 |
ts |
Parsley, chopped |
| 2 |
ts |
Green onion tops, chopped |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
Brown the chicken in the oil. Take the chicken out. Add the flour to the
oil and make a medium brown roux. Cook onions and celery in the roux. Put
chicken back in and add 1 gallon of water slowly . Cook slowly until
chicken is almost ready to fall off the bones. Add water as needed. Salt
and pepper to taste. Add parsley and onion tops. Serve over rice.
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