CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Cajun |
Chicken, Gumbo, Cajun |
1 |
Servings |
INGREDIENTS
1 |
|
Chicken, cut into parts (about 3 pounds) |
1 |
lb |
Ham chunks |
1 |
lb |
Raw hot sausage |
1 |
lb |
Pre-cooked hot sausage |
2 |
md |
Onions, chopped |
2 |
|
Toes garlic, minced |
1/4 |
c |
Green onions, chopped |
1 |
|
Bell pepper, chopped |
1 |
c |
Celery, chopped |
2 |
tb |
Parsley, chopped |
3 |
pk |
Brown gravy mix |
3 |
tb |
Kitchen Bouquet |
3 |
tb |
Cayenne pepper |
1 |
tb |
Black pepper |
2 |
tb |
Salt |
2 |
tb |
Creole seasoning |
1 1/2 |
c |
Flour |
6 |
c |
Boiling water |
1 1/2 |
c |
Cooking oil |
1/2 |
ga |
Chicken stock |
1 |
lb |
Rice, cooked |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Jesus: Because only the best will do”