Ingredients:
1 fryer (3-4 lbs) cut into pieces
4 cups water
1/2 cup powdered roux
1 cup chopped onions
1/2 cup chopped celery
1/2 chopped bell pepper
3 cloves garlic, chopped
1 tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. red pepper
Directions:
Combine water and powdered roux in a large saucepan. Add onion, celery, bell pepper, garlic, Worcestershire sauce, salt and pepper. Cook 10 minutes. Add cut-up chicken pieces and cook 20-25 minutes longer. Serve over a steaming plate of cooked Cajun Country Long Grain Rice. Serves 6-8.
*Recipe Courtesy Falcon Rice Mill, Crowley, Louisiana.