Cajun-Style Chicken Stew

• 1 (2 1/2 lb.) pkg. boneless chicken, cut into cubes
• cayenne pepper and flour
• cooking oil (enough to cover bottom of pot)
• 4 carrots, cut in bite-size chunks
• 1/2 green pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 potatoes
• dash or 2 of Worcestershire sauce and bottled hot pepper sauce
• salt and pepper
• 2 ribs celery
• 1 tsp. basil
• 1 c. brown gravy

1. Season and flour chicken with flour and cayenne pepper.
2. Brown in hot oil in a stew pot.
3. Remove chicken.
4. In the same pot, add carrots, green pepper, onion, celery and basil.
5. Saute 10 minutes, stirring often.
6. Add more oil if necessary to prevent sticking. Return chicken on top of vegetables.
7. Cook 20 minutes.
8. Add potatoes, gravy, Worcestershire sauce and hot sauce.
9. Add water for thinner stew.
10. Add salt and pepper.
11. Bring to a boil.
12. Cover and simmer for 1 1/2 hours.
13. Serves 6.

boneless chicken, cayenne pepper, cooking oil, carrots, green pepper, onion, garlic, potatoes, worcestershire sauce, salt, celery, basil, brown gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681614 (may not work)