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| Margaret's Chicken & Sausage Gumbo
Categories: Ham, Green Onion, Rice, Parsley, Garlic, Onion, Bell pepper, Chicken, Celery, Cajun, Gumbo
1 Chicken, cut into parts
1 pound of ham chunks
1 pound of raw hot sausage
1 pound of pre-cooked hot sausage
2 medium Onions, chopped
2 Toes garlic, minced
1/4 cup of green onions, chopped
1 Bell pepper, chopped
1 cup of celery, chopped
2 tablespoons Parsley, chopped
3 packages of brown gravy mix
3 tablespoons of Kitchen Bouquet
3 tablespoons of cayenne pepper
1 tablespoon of black pepper
2 tablespoons of salt
2 tablespoons of Creole seasoning
1 1/2 cups of flour
6 cups of boiling water
1 1/2 cups of cooking oil
1/2 gallon of chicken stock
1 pound of rice, cooked |
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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 From Geminis MASSIVE MealMaster collection
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