Louisiana Public Broadcasting Proudly Presents:
Lucy’s Classic Cajun Culture & Cooking
Sample Recipes

	Ingredients: 1 2 1 1 1 1 2 1 hen or large fryer salt and pepper to taste cups oil cup chopped onions cup chopped celery large can stewed tomato small can tomato sauce or 3 cups tomato juice tablespoons roux quart water Directions: Brown seasoned hen or fryer in hot oil. Remove chicken pieces. Add onions, bell pepper, celery, and sauté. Remove as much oil as possible. Add stewed tomatoes and tomato sauce or juice. Bring to a boil. Add roux. Stir until roux is blended well. Add chicken pieces and cook on high heat until chicken is tender and done (about 1 hour). Add water in small amounts if the gravy gets too thick before the meat is done. Serve over rice. Serves 4-6.

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