• 1 chicken, cut up
  • 1 can flaky Hungry Jack biscuits, optional
  • Salt, pepper, and red pepper, or Tony Chachere’s Creole seasoning
  • Flour
  • Oil
  • ½ cap chopped onion
  • 1 small bell pepper, chopped
  • ½ stalk celery, chopped
  • 1 clove garlic, minced


Season chicken pieces with salt and peppers, or use Tony Chachere’s. Brown chicken in small amount of hot oil, in heavy pot, then sprinkle about 3 tablespoonfuls flour over chicken and brown. When flour is desired color, add vegetables and cook until wilted. Add water (hot) to cover chicken, stir well, and cook until chicken is done, and brown gravy is desired thickness. Just before it is done, add can of Hungry Jack biscuits, cut into pieces. Serve with hot cooked rice.

Servings: 4