Margaret's chicken & sausage gumbo

1 Servings

Ingredients

Quantity Ingredient
1 Chicken, cut into parts (about 3 pounds)
1 pounds Ham chunks
1 pounds Raw hot sausage
1 pounds Pre-cooked hot sausage
2 mediums Onions, chopped
2 Toes garlic, minced
¼ cup Green onions, chopped
1 Bell pepper, chopped
1 cup Celery, chopped
2 tablespoons Parsley, chopped
3 packs Brown gravy mix
3 tablespoons Kitchen Bouquet
3 tablespoons Cayenne pepper
1 tablespoon Black pepper
2 tablespoons Salt
2 tablespoons Creole seasoning
1½ cup Flour
6 cups Boiling water
1½ cup Cooking oil
½ gallon Chicken stock
1 pounds Rice, cooked

Directions

Heat about ¼ cup of cooking oil. Fry chicken in oil until lightly browned. Remove chicken; set aside oil. Fry sausage; drain off excess grease. Fry ham until lightly browned.

Pour ½ gallon stock into pot that chicken was fried in. Add brown gravy mix; continue cooking.

Meanwhile, heat remaining oil. Add flour and make medium to dark brown roux. Add onions, green onions, garlic, bell pepper and celery to roux; cook until chicken is tender. Remove meat; set aside. Bone chicken; season with additional salt and pepper. Continue cooking gravy until mixture thickens. Add meat back to gravy. Serve over rice. Serves 15-20.

From: Nancy Bird Date: Sat 9 Ap

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