Cajun Stewed Chicken
Better Known As Louisiana Stew


1  Whole Chicken Cut Up (the bigger the better)
3  Cups Uncooked Rice
1  Large Onion Chopped
2  Tbs. Butter or Margarine
5  Celery Stalks (1/4" Sliced)
2  Bay Leaves
2  Tbs. Fresh Oregano Leaves (go outside and pick)
1/2 Tsp. Dried Rosemary
  (or 1 1/2 if fresh picked in the yard)
1/4 Tsp. Crushed Red Pepper
1/2 Cup Fresh Chopped Parsley
4  Cups Water

Rinse chicken and place in a large stew pot or Dutch oven. Sprinkle parsley, oregano, and rosemary over chicken and set aside. In a skillet melt butter, and sauté onions until almost clear. Pour water over chicken. Add sautéed onions and celery. Then add crushed red pepper, if desired. Drop in bay leaves and cook over medium-high heat until mixture comes to a boil. Reduce heat to low and cook for 3 to 4 hours. Cooking times may vary, according to size of bird. Add rice during the last 30 to 45 minutes of cooking.

Note: stir occasionally during cooking and add water as needed, but the dish should have the consistency of thick soup.

Serve and enjoy! Make sure to have Tabasco sauce on hand so guests may spice it up to taste.

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