Recipe - Margarets Chicken And Sausage Gumbo

1 Chicken, cut into parts
(about 3 pounds)
1 pound Ham chunks
1 pound Raw hot sausage
1 pound Precooked hot sausage
2 md Onions, chopped
2 Toes garlic, minced
One fourth cup Green onions, chopped
1 Bell pepper, chopped
1 cup Celery, chopped
2 tablespoon Parsley, chopped
3 pack Brown gravy mix
3 tablespoon Kitchen Bouquet
3 tablespoon Cayenne pepper
1 tablespoon Black pepper
2 tablespoon Salt
2 tablespoon Creole seasoning
1 One half cup Flour
6 cup Boiling water
1 One half cup Cooking oil
One half ga Chicken stock
1 pound Rice, cooked

Heat about One fourth 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 One half 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 1520.

From: Nancy Bird Date: Sat 9 Ap

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini