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SHIRLEY'S CHICKEN STEW 
1/2 c. vegetable oil
1/2 c. flour
1 onion, chopped
2 chicken breasts, boned & chopped into 1/2" pieces
4 med. potatoes
3 c. water
1 tsp. chicken bouillon
1 tsp. cajun seasoning
1 tsp. salt

Heat oil and add flour, stirring constantly to make a dark brown roux. Remove from heat and add onions. Put back on heat and cook until onions are tender. Add water, salt, chicken bouillon and cajun seasoning. Bring to a boil. Add chicken and potatoes and simmer until chicken is done and potatoes are tender. Makes about 6 servings. Serve over rice. Serve with tossed salad.
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