Cajun Chicken Stew

This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with young fryers. A mature hen makes a better stew. The reason why? The meat on a young chicken will fall apart quickly during the cooking process. It takes longer to cook a hen and therefore all of the herbs and spices have more time to come together to create the savory taste.

Ingredients

1 four to five pound hen cut into pieces (never use fryer)
1/2 cup oil
1/2 cup all-purpose four
2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, chopped
2 cups water
salt and pepper to taste

Instructions
prepare roux with flour and oil until brown in color
add onions, celery and chicken
cook 2 to 3 minutes before adding water, garlic, bell pepper and seasoning
simmer in covered pot until hen is tender (around 1 1/2 hours)
add more water if needed

Serve over cooked rice. Makes 8 to 10 servings.

Note: You may substitute the wet roux with 1/2 cup of powdered gumbo roux.

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