With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
04Carefully add the onions, celery and Bell pepper.05Stir constantly for 60 seconds.06Add Garlic, stir to mix, and add the chicken.07Stir to coat the chicken with the roux mixture.08CAREFULLY and slowly, add the chicken stock.09Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.10Cover the chicken with water, bring to a boil.11Place the lid on the pot, reduce heat and simmer for 45-50 minutes.12Stir occasionally, Sauce should be thickened.13Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.14Serve over hot white rice.15Hint: For saving leftovers, store the rice and the sauce in seperate containers.16This prevents the rice from getting soggy.