In a large dutch oven heat oil to hot on medium-high fire then add flour and stirring constanly brown flour until it is the color of a tarnished copper penny. This is the roux. Add onions and cook until they are clear stirring often, about 10 minutes. Add bell pepper and green onions, and cook for 10 minutes stirring often. Now add water, Cajun seasoning and chicken, stir well and simmer on medium heat stirring occasionally for 30 minutes. Add lima beans and cook uncovered for 1? - 2 hours until chicken is tender and gravy thickens. Skim grease before serving over rice. To make an even tastier stew, season the chicken beforehand with 1 tbs of the Cajun seasoning and brown it in a few tbs of oil in a skillet before adding it to the stew.