CHICKEN OR PORK STEW “FRICASSE”

• 3 large potatoes halved
• 3 pound fryer or 3 pounds pork meat
• 1 medium onion chopped
• 1/2 bell pepper chopped
• Approximately 5 tablespoons Kary’s Roux (1/3 pint)
• 1 1/2 quart water

Add roux, onions, and bell pepper to water then boil, stirring occasionally, until roux is dissolved. Then add chicken and potatoes, seasoned to taste, under medium heat. Cook until tender. Serve over rice or potatoes.