Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken, cut into parts 3 pk Brown gravy mix
-(about 3 pounds) 3 tb Kitchen Bouquet
1 lb Ham chunks 3 tb Cayenne pepper
1 lb Raw hot sausage 1 tb Black pepper
1 lb Pre-cooked hot sausage 2 tb Salt
2 md Onions, chopped 2 tb Creole seasoning
2 Toes garlic, minced 1 1/2 c Flour
1/4 c Green onions, chopped 6 c Boiling water
1 Bell pepper, chopped 1 1/2 c Cooking oil
1 c Celery, chopped 1/2 ga Chicken stock
2 tb Parsley, chopped 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 Submitted By DALE SHIPP On 01-12-95

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