1 chicken cut up, or your favorite packaged pieces
1 stick margarine or butter (Dee’s note: Please use real butter. Kthnxby.)
1 cup all-purpose flour (you might need a little more)
1 or 2 onions, chopped
4 ribs celery, chopped
3 or 4 garlic cloves, chopped finely
Tony’s to taste, or salt, pepper, dash of poultry seasoning and cayenne pepper
In large skillet, brown your pieces of chicken well in oil, butter, Pam, whatever. Remove from skillet and set aside. In the same skillet, add the stick of margarine (*butter!) and when it melts and is heated, add your flour. Stir well, until all lumps disappear. This is going to be your “roux”, the basis of many Cajun dishes. Stir over low heat, watching carefully, until the roux is approximately the color of a pecan shell, or an old copper penny. Don’t let it burn! Remove from heat and add the vegetables, stirring for a minute, then transfer this roux to a large Dutch oven. I use cast-iron, but stainless steel works well too. Put the chicken in, and add water to cover. Stir well, then turn the heat to low, cover, and forget it for awhile while you do other things. In a couple of hours, serve with hot steamed rice, crusty bread, and a green salad.