1 (6 lb.) hen, cut up
	1 tablespoon shortening 
	2 tablespoons all-purpose flour 
	3 onions, finely chopped  
	4 cups warm water
	Creole Seasoning
	1/4 cup chopped green onions and parsley
	In a Dutch oven, brown chicken in shortening; remove from pot.  
	Place flour in pot and stir until brown.  Add onions and cook 
	until tender.  Add chicken and water.  Season with Creole Seasoning.  
	Simmer until tender (about 1 hour).  During the last 5 minutes of 
	cooking, add green onions and parsley.  Stir occasionally as stew 
	thickens to prevent burning.  Serve over steamed rice.  
	Yields 6 servings.

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