Louisiana Chicken Sauce Piquant

• 6 lbs chicken
• 3 cups cooking oil
• 4 garlic cloves, finely chopped
• 3 (14 ounce) cans diced tomatoes
• 1/2 cup water
• 1 cup celery, finely chopped
• 1 cup bell pepper, finely chopped
• 3 lbs onions
• 3 tablespoons creole seasoning (Tony Chachere's)

1. Heat 3 cups of cooking oil hot enough to cook chicken.
2. Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
3. Remove the chicken from the oil.
4. In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
5. To the vegetable mixture, add your chicken which has slightly cooled.
6. Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
7. Serve with rice.
8. If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

chicken, cooking oil, garlic, tomatoes, water, celery, bell pepper, onions, creole seasoning

Taken from www.food.com/recipe/louisiana-chicken-sauce-piquant-182299 (may not work)