Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken -- cut into parts
   3                    pounds)
   1      pound         ham chunks
   1      pound         raw hot sausage
   1      pound         pre-cooked hot sausage
   2      medium        onions -- chopped
   2                    toes garlic -- minced
     1/4  cup           green onions -- chopped
   1                    bell pepper -- chopped
   1      cup           celery -- chopped
   2      tablespoons   parsley -- chopped
   3      packages      brown gravy mix
   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          boiling water
   1 1/2  cups          cooking oil
     1/2  gallon        chicken stock
   1      pound         rice -- cooked

Preparation:

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.