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    You are in: Home / Recipes / Avoyelles Parish Chicken and Sausage Gumbo Recipe
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    Avoyelles Parish Chicken and Sausage Gumbo

    Avoyelles Parish Chicken and Sausage Gumbo. Photo by gailanng

    1/2 Photos of Avoyelles Parish Chicken and Sausage Gumbo

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    gailanng's Note:

    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.

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    Ingredients:

    Yield:

    pot

    Units: US | Metric

    Optional parsley meatballs

    Directions:

    1. 1
      In 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.
    2. 2
      Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
    3. 3
      Add 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.
    4. 4
      In the meantime make the parsley meatballs:.
    5. 5
      In a bowl, break up ground beef.
    6. 6
      Add 1/4 cup each green onions and parsley.
    7. 7
      Salt and pepper to taste; mix using a light hand forming into balls; set aside.
    8. 8
      After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
    9. 9
      Add diced ham chunks, smoked sausage slices and parsley meatballs.
    10. 10
      Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
    11. 11
      Grease will form on top; skim off.
    12. 12
      Turn off fire; add parsley and green onions.
    13. 13
      Ladle over rice.

    Ratings & Reviews:

    • on February 24, 2011

      55

      this is a bit of work, a bit of babysitting but the results.....omg are soo worth it!! Please DO pay attention to the roux! I got it successfully(!) to a beautiful caramel color. The only thing I would do differently is to use chicken parts with out rib bones....picking out small bones got in the way of shoveling big mouthfuls. ;) i did make the meatballs & they are fabulous! We absolutely loved this. I highly recommend that everyone should find a day & create this masterpiece! made for 2/11 aussie/nz swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    70%
    Total Fat 509.2 g
    783%
    Saturated Fat 114.0 g
    570%
    Cholesterol 1029.9 mg
    343%
    Sodium 7792.2 mg
    324%
    Total Carbohydrate 193.4 g
    64%
    Dietary Fiber 17.3 g
    69%
    Sugars 24.1 g
    96%
    Protein 281.5 g
    563%

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