1/2 Photos of Avoyelles Parish Chicken and Sausage Gumbo
You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable.
My Private Note
Units: US | Metric
- 1 baking hen, washed and cut up
- 1 lb smoked sausage or 1 lb andouille sausage, sliced into 1/4-inch pieces
- 1/2 lb ham, chunks diced small
- 2 large onions, chopped
- 1/4 cup celery, minced
- 3 garlic cloves, minced
- 1/2 cup bell pepper, chopped
- 1 1/4 cups vegetable oil
- 1 1/2 cups all-purpose flour
- 1/4 cup minced parsley, fresh
- 1 1/2-2 cups green onions, tops and bottoms sliced thin
Optional parsley meatballs
- 1In a very large heavy bottomed stock pot or gumbo pot, heat oil on medium heat until hot; add flour. Stir constantly until it reaches a reddish-brown color. This could take approximately 30-40 minutes. Don't hurry the process. If your phone rings, let it go. Should your roux burn, start over.
- 2Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
- 3Add water and cut-up hen pieces. The amount of water depends on your pot, but start off with 1 gallon. Bring to a simmer for 1 1/2 hours, uncovered. The broth consistency should not be too thin nor too thick. Add additional water when needed.
- 4In the meantime make the parsley meatballs:.
- 5In a bowl, break up ground beef.
- 6Add 1/4 cup each green onions and parsley.
- 7Salt and pepper to taste; mix using a light hand forming into balls; set aside.
- 8After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
- 9Add diced ham chunks, smoked sausage slices and parsley meatballs.
- 10Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
- 11Grease will form on top; skim off.
- 12Turn off fire; add parsley and green onions.
- 13Ladle over rice.
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Nutritional Facts for Avoyelles Parish Chicken and Sausage Gumbo
Serving Size: 1 (2538 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6509.1
- Calories from Fat 4583
- Total Fat 509.2 g
- Saturated Fat 114.0 g
- Cholesterol 1029.9 mg
- Sodium 7792.2 mg
- Total Carbohydrate 193.4 g
- Dietary Fiber 17.3 g
- Sugars 24.1 g
- Protein 281.5 g