Amount
Ingredient
Preparation



1
whole
chicken

cut into parts, about 3 pounds



1
pound
ham

chunks



1
pound
sausage

hot, raw



1
pound
sausage

hot, pre-cooked



2
medium
onions

chopped



2
Toes
garlic

minced



1/4
cup
green onions





1
Bell
pepper

chopped



1
cup
celery

chopped



2
tablespoons
parsley

chopped



3
packages
gravy mix, brown





3
tablespoons
kitchen bouquet





3
tablespoons
cayenne pepper





1
tablespoon
black pepper





2
tablespoons
salt





2
tablespoons
creole seasoning





1 1/2
cups
flour





6
cups
water

boiling



1 1/2
cups
oil





1/2
gallon
chicken stock





1
pound
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 15-2.