6 tbsp. cooking oil
6 tbsp. flour
1 cut up chicken
1 onion, chopped
2 c. celery, chopped
1 bell pepper, chopped
1/2 tsp. red pepper
1/2 tsp. black pepper
1/2 tbsp. salt

In Dutch oven, make roux, using cooking oil and flour. Add chicken and cook over medium heat until brown. Add all the rest of ingredients. Cover and simmer over low heat for 60 minutes, adding water to keep meat from sticking. Season to taste. Serve over rice.

Serves 4.