Cajun-style Chicken Stew

From Recidemia
Jump to: navigation, search



  1. In 12-inch skillet over medium heat, stir flour into hot salad oil; cook, stirring constantly, until flour is dark brown but not burned.
  2. Add onion, celery, and green pepper; cook over medium heat until vegetables are tender, stirring occasionally.
  3. Gradually stir in tomatoes with their liquid, sugar, salt, andhot pepper sauce until blended, stirring until boiling.
  4. Reduce heat to low; and simmer 10 minutes to blend flavors, stirring occasionally.
  5. To mixture in skillet, add okra, corn, and chicken; bring to a boil over high heat.
  6. Reduce heat to low; cover and simmer 10 to 15 minutes until vegetables are tender, stirring mixture occasionally.
  7. Serve over warm rice.