Chicken Stew is great, but throw in some lima
beans; "ayyy-eeee". Cajun cooking extraordinaire!
This Chicken Stew recipe will feed about 6 people.
1 cut up fryer
2 - 15 oz. cans baby lima beans (I use Trappey's)
3 chopped onions
1 chopped bell pepper
2 stalks chopped celery
3/4 cup chopped green onions
1/3 cup chopped parsley
1 tbs. chopped garlic
1/2 tsp Creole seasoning
2 bay leaves
salt, black and cayenne pepper to taste
pinch of thyme
Season chicken and, in a frying pan with a little cooking oil,
lightly brown the chicken. Brown only enough chicken so they are
about a 1/2" from each other. If you pack the pan with chicken
it becomes a fight (for you, not the chicken).
Make a roux using about 1/4 cup of flour. Add onions and
sauté for about 30 minutes. Add celery, garlic and bell pepper and sauté
another 15 minutes. Increase the fire and slowly add water a little at a
time allowing the stew to come to a boil before adding more. You can use
chicken stock, or a few bullion cubes dissolved.
Continue to add water until a stew-like consistency is
obtained (not too thin). Add chicken, cayenne, salt, pepper, Creole seasoning,
baby lima's and bay leaves. Cover and simmer until chicken is
done... about an hour. Add green
onions and parsley, cover and let sit for 10 minutes stirring
occasionally. Taste the stew and add salt and pepper to your liking. Remove
the bay leaves before serving.
Serve over cooked rice....Yummy!