Categories: Chicken, Gumbo, Cajun 
      Yield: 1 servings 
  
      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 
  
  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