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Chicken Stew

In case you didn't know, I'm a Cajun girl who now lives in Alabama.  Me being Cajun means I cook things like gumbo and jambalaya and when people I meet find out I'm from there, they always ask me to cook something for them LOL  Sooo, going back to that original thought (I'm a Cajun girl), when I planned our Saturday night family meal, I really wanted some of my mom's chicken stew.  I'll be honest and say that rice is NOT one of my favorite things to cook or eat.  My girls on the other hand, would eat rice and gravy every stinking day (thanks, Mom).  I had an idea of how to make it, but I called Mom just to make sure I was going in the right direction,  cause you know there's nothing worse than really craving something, knowing how it's supposed to taste and then it not living up to your expectations.  Here's the directions I got....



Make a roux.  Not too dark, but dark enough.  You know,  a little darker than coffee milk.  Then add your onions, bellpepper, garlic and celery.  Put about 2-3 cans of chicken broth in.  Oh wait!  Let the vegetables cook in the roux for a few minutes until they're soft and then add the broth.  And if you don't have broth, use water and a couple of chicken bouillion cubes.  Then add your chicken.  Make sure there's enough liquid to cover the chicken.  Let that go for a couple of hours and then eat.



That was verbatim from my mother's mouth. Thankfully, I know what color coffee milk is supposed to be HAHAHA  I must have done it right cause when Jenna came in from work she told me the house smelled like her grandma's :)  We served it over rice and ended up with something that kinda looked like this...


Of course, I made a potato salad to go with it.  It was yummy and the kids and I ate the entire pot of rice...2 1/2 cups of rice before cooking.  In case you want the real recipe, here it is:

CHICKEN STEW

1/2 c oil
1/2 c flour, maybe a little more
1 onion, chopped
1 green bellpepper, chopped
2 stalks of celery, chopped
diced garlic, I use about 1 TBSP
chicken pieces (I used 9 thighs)
2-3 cans of chicken broth (I used 1 box of it)
seasoning to taste
cooked rice

Combine the oil and flour to make a medium dark roux.  Add chopped vegetables and cook for about 5 minutes until almost tender.  Add about a cup of broth, stir to mix with the roux (it will be VERY thick).  Add the remaining broth.  Let that simmer for about 5 minutes so the flavors can meld.  Add the chicken and seasoning (I use Tony Chachere's on everything).  Cover and let simmer for about 2 hours.  Serve over rice and enjoy!

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