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Name: Margarets Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: Cajun
Ingredients: 2 tb Salt; 6 c Boiling water; 1 lb Ham chunks; 1 lb Pre-cooked hot sausage; 2 md Onions, chopped; 1 Bell pepper, chopped; 1 1/2 c Flour; 1 1/2 c Cooking oil; 2 tb Parsley, chopped; 3 tb Kitchen Bouquet; 1 lb Raw hot sausage; 2 Toes garlic, minced; 3 pk Brown gravy mix; 1 Chicken, cut into parts; 1/2 ga Chicken Stock; 1 tb Black pepper; 1 c Celery, chopped; 2 tb Creole seasoning; 1/4 c Green onions, chopped; 3 tb Cayenne pepper; 1 lb Rice, cooked

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INGREDIENTS

2 tb Salt
6 c Boiling water
1 lb Ham chunks
1 lb Pre-cooked hot sausage
2 md Onions, chopped
1 Bell pepper, chopped
1 1/2 c Flour
1 1/2 c Cooking oil
2 tb Parsley, chopped
3 tb Kitchen Bouquet
1 lb Raw hot sausage
2 Toes garlic, minced
3 pk Brown gravy mix
1 Chicken, cut into parts
1/2 ga Chicken Stock
1 tb Black pepper
1 c Celery, chopped
2 tb Creole seasoning
1/4 c Green onions, chopped
3 tb Cayenne pepper
1 lb Rice, cooked

Servings

INSTRUCTIONS

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

NOTES

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Margarets Chicken and Sausage Gumbo

2 tb Salt
6 c Boiling water
1 lb Ham chunks
1 lb Pre-cooked hot sausage
2 md Onions, chopped
1 Bell pepper, chopped
1 1/2 c Flour
1 1/2 c Cooking oil
2 tb Parsley, chopped
3 tb Kitchen Bouquet
1 lb Raw hot sausage
2 Toes garlic, minced
3 pk Brown gravy mix
1 Chicken, cut into parts
1/2 ga Chicken Stock
1 tb Black pepper
1 c Celery, chopped
2 tb Creole seasoning
1/4 c Green onions, chopped
3 tb Cayenne pepper
1 lb Rice, cooked

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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Nutrition

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Serving Size: 1 Serving (5078g)
Recipe Makes: 1 Servings

Calories: 5260
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5260

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