Margaret's Chicken & Sausage Gumbo
Yield
15 to 20Prep
10 minCook
25 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chicken
cut into parts, about 3 pounds |
*
|
| 1 | pound |
ham
chunks |
|
| 1 | pound |
sausage
hot, raw |
|
| 1 | pound |
sausage
hot, pre-cooked |
|
| 2 | medium |
onions
chopped |
|
| 2 | Toes |
garlic
minced |
*
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 3 | packages |
gravy mix, brown
|
* |
| 3 | tablespoons |
flavoring
|
* |
| 3 | tablespoons |
cayenne pepper
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
creole seasoning
|
* |
| 1 ½ | cups |
all-purpose flour
|
|
| 6 | cups |
water
boiling |
|
| 1 ½ | cups |
vegetable oil
|
|
| ½ | gallon |
chicken broth
|
*
|
| 1 | pound |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chicken
cut into parts, about 3 pounds |
*
|
| 453.6 | g |
ham
chunks |
|
| 453.6 | g |
sausage
hot, raw |
|
| 453.6 | g |
sausage
hot, pre-cooked |
|
| 2 | medium |
onions
chopped |
|
| 2 | Toes |
garlic
minced |
*
|
| 59 | ml |
scallions, spring or green onions
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3 | packages |
gravy mix, brown
|
* |
| 45 | ml |
flavoring
|
* |
| 45 | ml |
cayenne pepper
|
|
| 15 | ml |
black pepper
|
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
creole seasoning
|
* |
| 355 | ml |
all-purpose flour
|
|
| 1.4 | l |
water
boiling |
|
| 355 | ml |
vegetable oil
|
|
| 1.9 | l |
chicken broth
|
*
|
| 453.6 | g |
rice, cooked
|
|
Directions
Heat about ¼ 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 ½ 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.
