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HomeSelect CategoryMain DishesChicken Stew and Limas Beans
Food Category Submitted by
Main Dishes Ricky LeBlanc
Chicken Stew and Limas Beans

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

Ingredients
6 Cup Water 34 Cup Oil
34 Cup Flour 4 Pound Fryer, cut up
4 Cup Onions, chopped 2 Cup Bell pepper, chopped
1 Cup Green Onions, chopped 2 cans Lima beans, drained
3 Tablespoon Cajun seasoning  

Directions

In a large dutch oven heat oil to hot on medium-high fire then add flour and stirring constanly brown flour until it is the color of a tarnished copper penny. This is the roux. Add onions and cook until they are clear stirring often, about 10 minutes. Add bell pepper and green onions, and cook for 10 minutes stirring often. Now add water, Cajun seasoning and chicken, stir well and simmer on medium heat stirring occasionally for 30 minutes. Add lima beans and cook uncovered for 1� - 2 hours until chicken is tender and gravy thickens. Skim grease before serving over rice. To make an even tastier stew, season the chicken beforehand with 1 tbs of the Cajun seasoning and brown it in a few tbs of oil in a skillet before adding it to the stew.

Makes unspecified amount.


Goes Well With

Tarte Douce 'Sweet Dough Pies'

Beet Salad

Cajun Style Potato Salad

Cooked Rice

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Lemon Meringue Pie

Lemon Meringue Pie Meringue

Mom's Pumpkin Pie

Cinnamon Rolls

Pickled Okra

Fried Sweet Potatoes

Maque Chou 'Mock Shoo'

Cajun Pickles

Pickled Eggs

'Bite Ya Back' Coleslaw
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers