Margarets Chicken & Sausage Gumbo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken, cut into parts, about 3 pounds
1 lbs: Ham chunks,
1 lbs: Raw hot sausage,
1 lbs: 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 tbsp: Parsley, chopped
3 package: Brown gravy mix,
3 tbsp: Kitchen Bouquet,
3 tbsp: Cayenne pepper,
1 tbsp: Black pepper,
2 tbsp: Salt,
2 tbsp: Creole seasoning,
1 1/2 cup: Flour,
6 cup: Boiling water,
1 1/2 cup: Cooking oil,
1/2 gallon: Chicken stock,
1 lbs: Rice, cooked
Directions:
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
Source from luhu.jp
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
Source from luhu.jp