| 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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