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