OLD TIME SMOTHERED CHCKEN LEGS

6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy

4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour  or until chicken is done turningever now and then so the chicken will not stick.