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Makes 8 servings.



  1. Place oil in large skillet over medium heat until hot.
  2. Add flour to hot oil stirring constantly.
  3. Cook roux until mixture is a dark, chocolate color.
  4. Add onions, celery, green pepper, garlic and seasoning blend.
  5. Heat chicken stock in Dutch oven over medium heat until hot.
  6. Stir in roux gradually until well blended; cook 20 minutes over medium heat.
  7. Add chicken; cook an additional 10 minutes.
  8. Add green onions and parsley 5 minutes before serving.
  9. Serve over rice.