In a Dutch oven (prefer cast-iron or Magnalite), heat the vegetable oil over medium heat.
Add the flour. With a wooden spoon, stir constantly and thoroughly, until the flour mixture reaches the color of chocolate, about 15 – 20 minutes. DO NOT STOP STIRRING! If you see any black flecks, this means it has stuck and burnt and will be bitter! You have to throw this out and start over!
Add the onions and bell pepper. Stir until blended with the roux. Add your chicken broth and Beazell's Cajun Seasoning. Add about 2 cups of water and bring to a slow boil (keep stirring). I like to switch to a whisk once I add my broth and water. Once boiling, lower heat to simmer and let cook about 30 minutes. I always let my roux cook down before adding my chicken, so that my chicken can cook in a dark roux. Add water as necessary to keep the gravy level consistent with where it was in the beginning. After the gravy is dark and thick, taste it. Adjust your Beazell's Cajun Seasoning to your taste. I always have to add a little bit of sea salt for us, but you may not need to.
Then, add your chicken. I even add my chicken while it is still frozen, but remember that this will add more water to the pot. Then continue simmering and stirring occasionally for the next 60 to 90 minutes. Add water when necessary. If you want to put a lid on the pot, never cover it completely. A roux will always boil over when covered completely. So, tilt the lid well. Your gravy is going to get darker and thicker as it cooks; when it is getting closer to being finished, allow it to stay thick. Remember that this is a stew and you want the gravy thick! After it is cooked, turn off heat. Serve over warm rice!
This is one of those meals that are always better the next day too! When you have leftovers, store the rice separately from the stew. Next day... heat the rice then the stew, and then combine.
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