LUCILE'S CHICKEN GUMBO

      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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