Margaret's Chicken and Sausage Gumbo

35 minutes Prep: 10 minutes Cook: 25 minutes

2020 calories per serving view nutrition facts

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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
1/4	cup	scallions, spring or green onions
1	each	sweet bell pepper	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 1/2	cups	flour, all-purpose
6	cups	water	boiling
1 1/2	cups	vegetable oil
1/2	gallon	chicken broth
1	pound	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.

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Serving Size 1087g

Amount per Serving

Calories 2020 68% of calories from fat