1 Chicken, cut into parts (about 3 pounds)
1 lb Ham chunks
1 lb Raw hot sausage
1 lb Pre-cooked hot sausage
2 medium 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 package 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 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
|
|
