Cullen's Whole Chicken Sausage Ham Gumbo
1 x Chicken, cut into parts (about 3 pounds)
1 lb Ham chunks
1 lb Raw hot sausage
1 lb Pre-cooked hot sausage
2 med Onions, chopped
2 x Toes garlic, minced
1/4 cup Green onions, chopped
1 x Bell pepper, chopped
1 cup Celery, chopped
2 tbl Parsley, chopped
3 pkt Brown gravy mix
3 tbl Kitchen Bouquet
3 tbl Cayenne pepper
1 tbl Black pepper
2 tbl Salt
2 tbl 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
Method :
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.