1 c. flour
1/2 c. bacon drippings
Green pepper
Onion
Celery
Garlic
1 can Rotel tomatoes
1 can regular tomatoes
Bay leaves
Tony's Creole seasoning
1 whole chicken

Boil chicken and remove from bones when cool and set aside, reserving broth. In cast iron skillet cook flour and bacon drippings (adding more of either until smooth and stirable!) over medium heat for around 45 minutes or until the color of coffee. Do not burn. Remove from heat and saute onion, green pepper, garlic, and celery in a Dutch oven. Add chicken broth and both cans tomatoes and roux (flour and bacon drippings) and bay leaves. Simmer 30 minutes and then add chicken and simmer 30 more minutes. Thicken if necessary and serve over rice.