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Margaret's Chicken & Sausage Gumbo

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      Title: MARGARET'S CHICKEN & SAUSAGE GUMBO
 Categories: Chicken, Gumbo, Cajun
      Yield: 1 Servings
 
      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, 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
 
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