Lucile’s Chicken Gumbo

Title: Lucile's Chicken Gumbo

Categories: Cajun, Poultry, Main dish

Yield: 4 servings

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

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. --