Avoyelles Parish Chicken and Sausage Gumbo |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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. Ingredients:
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 |
water |
salt |
pepper |
1/4 cup minced parsley, fresh |
1 1/2-2 cups green onions, tops and bottoms sliced thin |
1 lb lean ground beef |
1/4 cup green onion, tops and bottoms sliced thin |
2 tablespoons minced parsley, fresh |
salt |
pepper |
Directions:
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. Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
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. In the meantime make the parsley meatballs:.
5. In a bowl, break up ground beef.
6. Add 1/4 cup each green onions and parsley.
7. Salt and pepper to taste; mix using a light hand forming into balls; set aside.
8. After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
9. Add diced ham chunks, smoked sausage slices and parsley meatballs.
10. Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
11. Grease will form on top; skim off.
12. Turn off fire; add parsley and green onions.
13. Ladle over rice.
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