Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 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 \N | Toes garlic, minced |
¼ cup | Green onions, chopped |
1 \N | 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 |
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