Margaret’s Chicken And Sausage Gumbo

The absolutely worst way to respond to the challenge of secularism is to adapt to secular standards in language, thought, and way of life. If members of a secularist society turn to religion at all, they do so because they are looking for something other than what the culture already provides. It is counterproductive to offer them religion in a secular mode that is carefully trimmed in order not to offend their secular sensibilities.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Cajun, Chicken, Gumbo	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		Onions, chopped
2		Toes garlic, minced
1/4	c	Green onions, chopped
1		Bell pepper, chopped
1	c	Celery, chopped
2	T	Parsley, chopped
3		Brown gravy mix
3	T	Kitchen Bouquet
3	T	Cayenne pepper
1	T	Black pepper
2	T	Salt
2	T	Creole seasoning
1 1/2	c	Flour
6	c	Boiling water
1 1/2	c	Cooking oil
1/2	gl	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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