---------- Recipe via Meal-Master (tm) v8.02
 
       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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