1 fryer, cut up, skinned and defatted
1 lg. onion, chopped
3/4 c. bell pepper, chopped
1/2 c. celery, finely chopped
2 garlic pods, chopped
1 qt. water
1 1/2 c. cooking oil
1 1/4 c. flour

Heat oil and flour until you have a medium to dark brown roux, stirring constantly. Add onions, simmer for 3 minutes. Add celery ad simmer for 3 minutes. Add garlic and simmer for 5 minutes on low to medium heat. Add about 1 quart of water and salt and pepper to taste.