Ingredients
- 2 onions
- 2 toes garlic
- 2 creole seasoning
- 1 chicken
- 1 bell pepper
- 1/2 ga chicken stock
- 1,400 ml boiling water
- 425 gr ham chunks
- 350 ml cooking oil
- 260 gr sausage (raw hot)
- 260 gr pre sausage (cooked hot)
- 230 gr rice
- 190 gr flour
- 100 gr celery
- 55 gr kitchen bouquet
- 30 gr green onions
- 26 gr cayenne pepper
- 18 gr salt
- 8 gr black pepper
- 3 gr parsley
- 3 packages brown gravy mix
Heat about quarter 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 half 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.