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Margaret's chicken and sausage gumbo
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| Artist: |
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| Categories: |
Chicken, Creole & Cajun, Gumbos & Stews, Poultry, Southern, Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Chicken, cut into parts | | | -(about 3 pounds) | | 1
| lbs | Ham chunks | | 1
| lbs | Raw hot sausage | | 1
| lbs | Pre-cooked hot sausage | | 2
| med | Onions, chopped | | 2
| | Toes garlic, minced | | 1/4
| cup | Green onions, chopped | | 1
| | Bell pepper, chopped | | 1
| cup | Celery, chopped | | 2
| tbsp | Parsley, chopped | | 3
| pack | Brown gravy mix | | 3
| tbsp | Kitchen Bouquet | | 3
| tbsp | Cayenne pepper | | 1
| tbsp | Black pepper | | 2
| tbsp | Salt | | 2
| tbsp | Creole seasoning | | 1 1/2
| cup | Flour | | 6
| cup | Boiling water | | 1 1/2
| cup | Cooking oil | | 1/2
| gal | Chicken stock | | 1
| lbs | Rice, cooked |
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Procedures:
| 1 | Heat about ?cup of cooking oil. | | 2 | Fry chicken in oil until lightly browned. | | 3 | Remove chicken; set aside oil. | | 4 | Fry sausage; drain off excess grease. | | 5 | Fry ham until lightly browned. | | 6 | Pour ?gallon stock into pot that chicken was fried in. add brown gravy mix; continue cooking. | | 7 | Meanwhile, heat remaining oil. | | 8 | Add flour and make medium to dark brown roux. | | 9 | Add onions, green onions, garlic, bell pepper and celery to roux; cook until chicken is tender. | | 10 | Remove meat; set aside. | | 11 | Bone chicken; season with additional salt and pepper. | | 12 | Continue cooking gravy until mixture thickens. | | 13 | Add meat back to gravy. | | 14 | Serve over rice. | | 15 | Serves 15-20 |
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