Lucile's Chicken Gumbo

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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.

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