Margaret's chicken and 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 Submitted By DALE SHIPP On 01-12-95