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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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