Margaret's Chicken & Sausage Gumbo

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.