Margaret's Chicken And Sausage Gumbo

Course : Cajun
Serves: 1
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3 pounds chicken -- cut into parts
1 pound ham chunks
1 pound raw hot sausage
1 pound pre-cooked hot sausage
2 medium onions -- chopped
2 cloves garlic -- minced
1/4 cup green onions -- chopped
1 medium bell pepper -- chopped
1 cup celery -- chopped
2 tablespoons parsley -- chopped
3 packages brown gravy mix
3 tablespoons kitchen bouquet
3 tablespoons cayenne pepper
1 tablespoon black pepper
2 tablespoons salt
2 tablespoons Creole seasoning
1 1/2 cups flour
6 cups boiling water
1 1/2 cups cooking oil
1/2 gallon chicken stock
1 pound rice -- cooked

Preparation / 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.

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