Recipe for Margaret's Chicken And Sausage Gumbo


1 chicken, cut into parts (about 3 po; unds)
1 lb ham chunks
1 lb raw hot sausage
1 lb pre-cooked hot sausage
2 medium onions, chopped
2 toes garlic, minced
1/4 cup green onions, chopped
1 bell pepper, chopped
1 cup celery, chopped
2 tablespoon parsley, chopped
3 pkg brown gravy mix
3 tablespoon kitchen bouquet
3 tablespoon cayenne pepper
1 tablespoon black pepper
2 tablespoon salt
2 tablespoon creole seasoning
1 1/2 cup flour
6 cup boiling water
1 1/2 cup cooking oil
1/2 gal chicken stock
1 lb rice, 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.

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