Ingredients:
1 onion
1 bell pepper
2 sticks of celery
2-4 lbs of chicken
3/4 cup vegetable oil (or any neutral oil)
1 cup all-purpose flour
4 cups chicken stock
1 tbsp Creole seasoning
1 tbsp onion powder
1 tbsp garlic powder (to season chicken)
1 tbsp minced garlic (to season gravy)
1 tbsp paprika
1 tbsp chicken better than bouillon
1/2 stick butter (I used salted butter)
Parsley (dried or fresh, chopped)
Serve over rice and/or pair with sweet potatoes, corn, greens etc.
Instructions:
ROUX-
1. In a large pan heat your vegetable oil and flour over medium heat. Using a wooden spoon, stir constantly and thouroughly, until the flour mixture reached a chocolate color, about 25 minutes. (Black flecks means i...