Margarets Chicken And Sausage Gumbo Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Chicken, cut into parts
3 package: Brown gravy mix,
-, about 3 pounds
3 tbsp: Kitchen Bouquet,
1 lbs: Ham chunks,
3 tbsp: Cayenne pepper,
1 lbs: Raw hot sausage,
1 tbsp: Black pepper,
1 lbs: Pre-cooked hot sausage,
2 tbsp: Salt,
2 medium: Onions, chopped
2 tbsp: Creole seasoning,
2: Toes garlic, minced
1 1/2 cup: Flour,
1/4 cup: Green onions, chopped
6 cup: Boiling water,
1: Bell pepper, chopped
1 1/2 cup: Cooking oil,
1 cup: Celery, chopped
1/2 gallon: Chicken stock,
2 tbsp: Parsley, chopped
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 Submitted By DALE SHIPP On 01-12-95
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 Submitted By DALE SHIPP On 01-12-95
Source from luhu.jp