1 stick unsalted butter
2 med. onions, chopped
1/4 c. thinly sliced celery
3 cloves garlic, minced
1 sm. red bell pepper, diced
8 chicken thighs, skinned
1 1/2 tsp. cajun seasoning mix
3 tbsp. flour
2 tbsp. tomato paste
1/4 tsp. Tabasco
1 tsp. Worcestershire sauce
1 1/2 c. chicken stock, broth or water
1 c. chopped green onions
1/2 c. fresh parsley, minced
Cook, long grain white rice

Heat large heavy skillet over medium heat until hot. Melt butter until it smokes. Saute onions, celery and red bell pepper for about 5 minutes.

Meanwhile, season the thighs with cajun season mix. Add them to skillet after vegetables have sauteed for 5 minutes. Brown thighs, cooking 5 minutes per side. Remove chicken and set aside for later use. Add flour to skillet and stir well. Cook about 4 minutes, stirring constantly. Blend in tomato paste, Tabasco sauce and Worcestershire sauce. Add chicken stock and cooked chicken. Cover and cook for 12 minutes. Remove cover and add green onion and parsley and cook uncovered 3 more minutes. Serve over hot rice.