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Margaret's Chicken and Sausage Gumbo





to 20










Trans-fat Free, High Fiber


1 whole chicken
cut into parts, about 3 pounds
1 pound ham
1 pound sausage
hot, raw
1 pound sausage
hot, pre-cooked
2 medium onions
2 Toes garlic
¼ cup scallions, spring or green onions
1 each sweet red bell peppers
1 cup celery
2 tablespoons parsley leaves
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
1 ½ cups vegetable oil
½ gallon chicken broth
1 pound rice, cooked


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1087g (38.3 oz)
Amount per Serving
Calories 202068% of calories from fat
 % Daily Value *
Total Fat 153g 235%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 6736mg 281%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 21%
Sugars g
Protein 155g
Vitamin A 42% Vitamin C 164%
Calcium 12% Iron 50%
* based on a 2,000 calorie diet How is this calculated?


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