Cooking Louisiana  -  Chicken Stew & Lima Beans
Chicken Stew is great, but throw in some lima beans; "ayyy-eeee". Cajun cooking extraordinaire!

This Chicken Stew recipe will feed about 6 people. Don't think of using store bought roux; it won't be the same.

1 cut up fryer

1 - 15 oz. cans baby lima beans (I use Trappey's)
3 chopped onions
1/2 chopped bell pepper
2 stalks chopped celery
3/4 cup chopped green onions
1/3 cup chopped parsley
1 tbs. (2 cloves) minced garlic
1/2 tsp. Creole seasoning
1 bay leaf
salt, black and cayenne pepper to taste
pinch of thyme

Cooked rice


Season chicken and, in a frying pan with a little cooking oil, lightly brown the chicken. Brown only enough chicken at a time 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; if you like a less thick gravy cut the flour in half. 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!