Avoyelles Parish Chicken and Sausage Gumbo

Recipe by gailanng
READY IN: 3hrs
YIELD: 1 pot




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