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
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 at www.synapse.com/~gemini
