Chicken Stew 2

One 4 lb hen
2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne (red pepper)
1/2 cup cooking oil
1/2 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
2 cloves garlic, minced
2 cups cold water

Cut up hen and season with salt, black pepper and cayenne. Make roux with oil and flour in iron pot. When oil is hot, add flour gradually and cook over medium heat until golden brown, stirring constantly. Add chicken parts and cover pot. Lower heat, simmer for about 20 minutes. Add onions, celery, bell peppers, and garlic. Cover and cook slowly for 1 hour. Add 2 cups cold water. Bring to boil and simmer over low heat until chicken is tender. Serve with cooked rice.

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Cajun Country -- New Iberia, Louisiana