Avoyelles Parish Chicken and Sausage Gumbo

Ingredients

• 1 baking hen, washed and cut up
• 1 lb smoked sausage or andouille sausage, sliced into 1/4-inch pieces
• 1/2 lb ham seasoning, diced
• 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
• water
• salt
• pepper
• 1/4 cup minced parsley, fresh
• 1 1/2-2 cups green onions, tops and bottoms sliced thin

Optional parsley meatballs

• 1 lb lean ground beef
• 1/4 cup green onion, tops and bottoms sliced thin
• 2 tablespoons minced parsley, fresh
• salt
• pepper

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 ham seasoning, 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.