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Ingredients
1 Fryer, cut up
2 (15 oz) Cans baby lima beans
3 Onions, chopped
1 Bell pepper, chopped
2 Celery stalks, chopped
3/4 Cup green onions, chopped
1/3 Cup parsley, chopped
1 Tablespoon garlic, chopped
1/2 Teaspoon Creole seasoning
2 Bay leaves
Salt & pepper to taste
Pinch of thyme
Cooked rice
Instructions
Season chicken and, in a frying pan with a little cooking oil, lightly brown the chicken.
Make a roux using about 1/4 cup of flour. Add onions and saut� for about 30 minutes. Add celery, garlic and bell pepper and saut� another 15 minutes. Increase the fire and slowly add water a little at a time allowing the stew to come to a boil before adding more. You can use chicken stock, or a few bullion cubes dissolved.
Continue to add water until a stew-like consistency is obtained (not too thin). Add chicken, cayenne, salt, pepper, Creole seasoning, baby lima's and bay leaves. Cover and simmer until chicken is done... about an hour. Add green onions and parsley, cover and let sit for 10 minutes stirring occasionally. Taste the stew and add salt and pepper to your liking. Remove the bay leaves before serving.