1 lg. fryer (3 lbs.)
2/3 c. roux
1 stalk celery
3 stalks green onion
1 med. bell pepper
1 sm. white onion
3 buttons garlic
1 can whole tomatoes (15 oz.)
1 can tomato sauce (8 oz.)
1 can tomato puree (6 oz.)
1 can sweet (petit pois) peas
1 sm. jar mushrooms
Tabasco sauce, salt, pepper

Chop celery, onion, garlic and bell pepper. Make roux by combining 1/2 cup oil and 1/2 cup plus 2 tablespoons flour. Stir constantly on medium fire in heavy skillet, being careful not to burn. Brown, add chopped seasonings to roux and cook until onions are limp. Add tomatoes, sauce and puree into mixture. Add enough water to dissolve roux and make a rich sauce.

Lower fire and cook slowly about 2 hours, stirring occasionally to prevent sticking. Add water if too thick. Season cut-up fryer and add to sauce, cover and cook slowly for 1 hour or until tender.

When chicken is done and sauce is thickened, pour peas and mushrooms in, cover and simmer for about 10 minutes. Add Tabasco and salt to taste. Serve on top of fluffy rice. Serves 4 to 6.