Margaret`s Chicken and Sausage Gumbo

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