Cajun Chicken Stew
A simple chicken stew from cajun country. Momma made this once a week. Real cajun food.
Steps
Season the chicken with salt and pepper to taste make a dark roux- in a heavy iron skillet , heat the vegetable oil over medium heat.
Add the flour.
With a wooden spoon , stir constantly and thouroughly , until the flour mixture reached an even chocolate color , about 15 minutes.
Carefully add the onions , celery and bell pepper.
Stir constantly for 60 seconds.
Add garlic , stir to mix , and add the chicken.
Stir to coat the chicken with the roux mixture.
Carefully and slowly , add the chicken stock.
Chicken mixture can be transferred to a larger pot at this point.
A dutch oven is recommended.
Cover the chicken with water , bring to a boil.
Place the lid on the pot , reduce heat and simmer for 45-50 minutes.
Stir occasionally , sauce should be thickened.
Just before serving , add chopped parsley to taste , season with salt and red pepper to taste.
Serve over hot white rice.
Hint: for saving leftovers , store the rice and the sauce in seperate containers.
This prevents.
Ingredients
all-purpose flour, vegetable oil, onion, celery, garlic, bell pepper, chicken, chicken stock, water, parsley, salt, black pepper, red pepper, olive oil