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Name: Luciles Chicken Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: Cajun
Ingredients: 1 Onion chopped; Salt and cayenne to taste; Vegetable oil; 3 1/2 lb Fryer cut up; 10 tb Flour; 1/2 c Green Pepper Chopped; 3 qt Water; 5 cl Garlic minced; 4 Stalks celery chopped

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INGREDIENTS

1 Onion ; chopped
Salt and cayenne ; to taste
Vegetable oil
3 1/2 lb Fryer ; cut up
10 tb Flour
1/2 c Green Pepper ; Chopped
3 qt Water
5 cl Garlic ; minced
4 Stalks celery ; chopped

Servings

INSTRUCTIONS

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. Posted to MealMaster Recipes List, Digest #153 Date: Thu, 30 May 1996 11:23:33 -0600 From: Arlene Schiffman

NOTES

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Luciles Chicken Gumbo

1 Onion chopped
 Salt and cayenne to taste
 Vegetable oil
3 1/2 lb Fryer cut up
10 tb Flour
1/2 c Green Pepper Chopped
3 qt Water
5 cl Garlic minced
4 Stalks celery chopped

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.    Posted to MealMaster Recipes List, Digest #153    Date: Thu, 30 May 1996 11:23:33 -0600    From: Arlene Schiffman <arlenes@holly.colostate.edu>

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Nutrition

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Serving Size: 1 Serving (856g)
Recipe Makes: 4

Calories: 110
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 83.9mg		3 %
Potassium 204.1mg		5 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 2g	8 %
	Sugars, other 21.3g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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