Old Time Chicken Stew and Dumplings

3 pound fryer
1/2 cup roux
1/2 cup onion
1/2 teaspoon ground oregano
1/2 cup celery
1/2 cup bell pepper
1/2 cup green onions and parsley
1 cup flour
2 quarts water
1/2 teaspoon baking powder
1 egg
1 teaspoon cooking oil
Seasoning to taste

Stove temperature: medium. Cut up fryer and season. In 4-quart heavy duty pot prepare roux. And chopped onion, bell pepper and celery stirring often. Add water and let mixture boil 3O-45 minutes. Fry fryer parts in oil until light brown. Drain and drop into gravy. Add green onions and parsley and cook on medium heat for about 45 minutes. Then in a bowl combine flour, egg, oil, seasoning, green onions and parsley. Stir. Remove the chicken from the stew and place in deep dish with some of the gravy and stew and drop this mixture by teaspoons for your dumplings. Do not stir while they are cooking. Just cover pot and cook on slow heat. You may turn them over about 10 or 15 minutes after they are in gravy. Serve in separate dishes. Serve over hot rice.

Serves 10.

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Cajun Country -- New Iberia, Louisiana