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.
Provided by gailanng
Categories Gumbo
Time 3h
Yield 1 pot
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 6509.2, Fat 509.3, SaturatedFat 114.1, Cholesterol 1029.9, Sodium 7792.2, Carbohydrate 193.5, Fiber 17.3, Sugar 24.1, Protein 281.5
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Areesha Imran
[email protected]This gumbo was a lot of work to make, but it was worth it! It was so delicious, and my family loved it.
Emmanuel Val
[email protected]I'm not sure what I did wrong, but my gumbo turned out really bland. I think I might have added too much water.
Devil khan
[email protected]This is the best gumbo I've ever had! The chicken and sausage were so tender, and the roux was perfect. I'll definitely be making this again.
Roni Akter
[email protected]This gumbo was a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less cayenne pepper.
rudro dewan
[email protected]I'm not a big fan of gumbo, but this recipe was actually pretty good. The chicken and sausage were very tender, and the roux was flavorful.
Rhianna Brown
[email protected]This gumbo is perfect for a cold winter day. It's so hearty and filling, and it warms you up from the inside out.
Aguero Recent
[email protected]I added some shrimp and okra to this gumbo, and it was delicious! I think next time I'll also add some corn.
Attaullah Khan
[email protected]This gumbo is a great way to use up leftover chicken and sausage. It's also a very affordable meal, which is always a plus.
Mr P
[email protected]Not bad!
Jose Martinez
[email protected]This gumbo was just okay. The chicken and sausage were a bit dry, and the roux was too thick. I think I'll try a different recipe next time.
Grace Siakapwaye
[email protected]I've been making this gumbo for years, and it's always a crowd-pleaser. The chicken and sausage are always tender and juicy, and the roux is perfect. I highly recommend this recipe!
Gugu Mzimela
[email protected]This is my new favorite gumbo recipe! It's so easy to make, and it always turns out perfectly. I love the way the chicken and sausage cook together, and the roux gives it such a delicious flavor.
Salami Qudus
[email protected]This gumbo was a hit at my last dinner party! The flavors were so rich and complex, and the chicken and sausage were perfectly cooked. I'll definitely be making this again.