Try this Margarets Chicken and Sausage Gumbo recipe, or contribute your own.Suggest a better description
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. From: Nancy Bird Date: Sat 9 Ap
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|Serving Size: 1 Serving (5078g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3301 (63%)|
|Amt Per Serving||% DV|
|Total Fat 366.8g||489 %|
|Saturated Fat 32.7g||163 %|
|Monounsaturated Fat 225.1g|
|Polyunsanturated Fat 101.8g|
|Cholesterol 56.9mg||18 %|
|Sodium 2799mg||97 %|
|Potassium 3370.2mg||89 %|
|Total Carbohydrate 413.3g||122 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 388.2g|
|Protein 90.1g||129 %|
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Calories per serving: 5260
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