Celestine Dunbar's Poultry Gravy
Recipe courtesy of Celestine Dunbar, New Orleans
Makes 1 quart
This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.
Fluffy cooked white rice
Caption -Celestine Dunbar's Poultry Gravy
In large cast iron skillet, heat oil until very hot. Slowly incorporate flour, stirring constantly over medium-high heat.
Continue cooking and stirring until roux is mahogany in color.
Bring water to boil in large stockpot. Slowly, carefully spoon roux into boiling water.
Add remaining ingredients. Bring to boil.
Cook over high heat for 10 minutes.
Reduce heat, cover and simmer one hour while hens are cooking.
Serve strained or as is.