Chicken Creole

INGREDIENTS

1 cup flour
1 cup oil
3 pounds chicken pieces
2 cloves garlic, chopped
1 small can tomato paste
2 cups onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 large can tomato sauce
2 small cans tomatoes
2 bay leaves
3 teaspoons salt
1 teaspoon ground red pepper (a dash for pansies)
1/2 teaspoon black pepper
6 cups water
1/4 cup chopped fresh parsley (two tablespoons dry)
1/2 cup chopped green onion tops

DIRECTIONS

Wash and pat dry the chicken. Brown chicken in a little oil, and set aside.

MAKE A ROUX: Mix oil and flour in skillet. Stir mixture over medium heat, and brown until it's the color of brown shoes. (Be careful not to burn it. If you get burned black specks in it, throw it out and try again).

When the roux is done, add onions, bell pepper, celery and garlic. Stir and cook until vegetables start to tender (two or three minutes). Put tomatoes, tomato sauce, tomato paste, and other spices into a large pan. Add the roux and vegetables, stir well and simmer for about five minutes. Add bay leaves, six cups water and chicken. Simmer slowly for 90 minutes. Add green onions and parsley, and simmer another 5 minutes. Remove the bay leaves.

Raw shrimp may be used instead of chicken to make Shrimp Creole. Only allow shrimp to cook for the last 15 minutes in Creole mixture.


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