Margaret's chicken & sausage gumbo
Yield: 1 Servings
Ingredients:
- 1 Chicken cut into parts -(about 3 pounds)
- 1 lb Ham chunks
- 1 lb Raw hot sausage
- 1 lb Pre-cooked hot sausage
- 2 md Onions chopped
- 2 Toes garlic minced
- 1/4 c Green onions chopped
- 1 Bell pepper chopped
- 1 c Celery chopped
- 2 tb Parsley chopped
- 3 pk Brown gravy mix
- 3 tb Kitchen Bouquet
- 3 tb Cayenne pepper
- 1 tb Black pepper
- 2 tb Salt
- 2 tb Creole seasoning
- 1 1/2 c Flour
- 6 c Boiling water
- 1 1/2 c Cooking oil
- 1/2 ga Chicken stock
- 1 lb Rice
Instructions:
cooked Heat about 1/4 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 1/2 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
