Chicken Sauce Piquante

Directions

In large black iron skillet, heat 1 cup corn oil to about 300 degrees. Using a wire whisk, gradually stir in 1-1/2 cups all purpose flour. Over medium heat, constantly whisk mixture until it reaches a medium brown color, about the color of milk chocolate. At this point, remove pan from heat and immediately add chopped onions, celery, and garlic. The roux will thicken considerably and cook the vegetables. Continue to stir the roux until it cools down some and vegetables stop cooking.

After roux has been made, season chicken pieces with salt & pepper and brown in butter.

Put all ingredients, except parsley, in a large stock pot. Add about 2-1/2 to 3 quarts of water, enough to make mixture fairly thin. Stir thoroughly and bring to a full boil. Reduce heat to a low boil. All seasonings may be adjusted throughout cooking time, except salt, which should be checked towards the end. Cayenne pepper should be added carefully and to taste, but about 2 tsp. usually does the trick.

Let the sauce simmer about 2 hours, stirring often and making sure it doesn't stick to the bottom. The sauce should become very thick. At the end of cooking time, stir in the parsley.

Serve on a bed of hot baked rice.